London broil

My mother used to gently simmer london broil, in seasoned water (which later became the broth of the soup), until it was tender (~2 hours). I think a braise would also work. No marinade obviously since it was part of a soup (with Napa cabbage & carrots).

Marinate first. Include an acid in the mixture: red wine or vinegar or lemon or lime juice. Olive oil, aromatics (minced garlic mashed with salt; or onion, or shallot; herbs that you like such (rosemary, cilantro). Some things naturally go with better than others, ie red wine and the rosemary or lime/garlic/cilantro. Whisk in olive oil and marinate several hours. When ready to broil, remove from marinade and pat dry with paper towel. Broil on both sides on an oiled rack. I like medium rare! I can't tell you how long to broil, every oven is different; I start to test it after say 4-5 minutes then flip.