1 Score top
and bottom of meat with a 1 1/2 inch square pattern, and score
the side. Sprinkle meat liberally with unseasoned meat tenderizer
or not (we use Adolf's because it is made of papaya), then pierce
with fork 1/8 inch apart and at least half-way through the meat
on both sides. Sprinkle lightly with water, and rub in tenderizer.
Place on a plate, cover, and set aside for an hour.
2 In a small
bowl, mix together oil, lemon juice, seasoned salt, lemon pepper,
garlic, parsley, and tarragon vinegar. Pour marinade over meat,
reserving a portion to be used for brushing (Note: DO NOT mix
the reserved marinade with the meat; set aside for later). Pour
remaining marinade over meat, recover dish and refrigerate for
three hours, turning every half hour.
3 Preheat
grill for hot heat.
4 Lightly
oil grate, and position it 2 inches above the coals. Place meat
on grill, and cook for 5 minutes. Turn meat over, brush with marinade,
and cook for another 5 minutes. Always cut London Broil in thin
strips across the grain or if you use the tenderizer it probably
does not matter.
