London Broil

This is a nice cut of beef to prepare on the grill. We prepare it marinaded (see recipe below) or just sprinkled with seasoning salt. We serve it several ways also - with the horseradish butter (recipe below), with steak sauce, or with gravy. It can also be served as a sandwich with hard rolls.
As you can see it's versatile!
The recipe for the marinade came from my cousin Rachel Mace and the horseradish butter recipe from my dear friend Mary Zarate.

Marinade
Place the following ingredients in a ziplock bag:

1 tablespoon garlic powder
1 teaspoon salt
1/4 cup vinegar
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

To mix I squish the bag with my fingers.
Place meat in bag and allow to sit in the refrigerator. The longer the better. The longest I've done is about 24 hrs. Then cook on the grill.

Horseradish Butter

(Hopefully you can see it in the middle above! I also like it on vegetables!!)

This makes a lot of butter ... you may want to cut in half or even quarter!

1/2 cup butter (softened)
8 oz cream cheese (whipped or block)
1/4 cup mayonnaise
1/2 cup prepared horseradish

Combine all of the ingredients in a bowl and beat on medium with an electric mixer! You can serve in a bowl or roll into a log in plastic wrap.