2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

1. Stir together tomato juice, Worcestershire sauce, horseradish,
sherry, marjoram, basil, and pepper in a small bowl.

2. Place steak flat in a glass or ceramic dish.
Spoon the tomato-juice mixture over the meat, spreading to cover.
Turn the meat to coat the other side.
Cover, and refrigerate for at least 2 hours,
or set aside at room temperature for no longer than 30 minutes.

3. Prepare a charcoal or gas grill.
Lightly spray the grill rack with vegetable-oil cooking spray.
The coals should be moderately hot to hot.

4. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes.
Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.

5. Before you begin to slice the cooked meat, let it rest at room temperature for at least five minutes, this will seal in the juices. To ensure tender meat, slice the London broil into thin strips on the bias.
This technique cuts apart the muscle fibers that run lengthwise through the meat, making it more tender.
(Scoring the meat before grilling also has a similar tenderizing effect.)
Always use long sweeping strokes and cut across the grain at a twenty-degree angle.
The key to slicing any meat successfully is to begin with sharp knives.