Last Night's London Broil

Citizen Q

Stop & Shop is running a pretty good deal on London Broil this week so I grabbed a two pounder, wanted to try something a little bit different but couldn't find anything interesting for London Broil that didn't have to be marinated overnight. I came across Scott's Mustard Rub for filet and thought that it just might work. Used Hungarian paprika instead of lemon pepper and added some garlic powder and McCormick's seasoned salt. [p]The wife, who is not a huge fan of beef or mustard, took one look at this mustard covered hunk of beast and started to reach for the Pasta-Roni and canned tuna, I scurried her out of the pantry and asked politely if she would fix up a nice Greek salad. While she broke out her salad spinner I cooked this baby up, 4 minutes per side wide open at 750 then shut er down for an 8 minute dwell (4 more minutes each side). The result, the best damn London Broil I have ever tasted, perfect at medium doneness and so juicy that I almost ran down for a fresh loaf of French bread to sop it all up, but Dr Atkins says no bread.[p] But what about the wife? She sends back medium well for more time on the fire and this is barley medium?
She demolishes about a 10 oz chunk, doesn't even save me the fat and goes back for seconds! Unbelievable! There's barley a 4 oz slab leftover for lunch today!
[ul][li]Scott's Infamous Mustard Rubbed Steak[/ul]

Unknown

Citizen Q,
I picked up a London Broil last night as well, planning to cook it this evening. Right now it's sitting in the frig in the original styro-wrap packaging. I could run home at lunch and let it marinate for several hours if need be. ANY SUGGESTIONS???[p]Thanks!![p]Roll Tide.

Citizen Q

Bama Fire,
Try out that link to Scott's recipe. It is delicious and doesn't need any time to marinate. The chunk I did was just over 1 1/4" thick and came out medium, but could have stood a 10 or 12 minute dwell for a bit more doneness.
Good Luck and Good Q.