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I've decided to marinade the steak in red wine/balsamic vinegar, a little lemon juice, soy sauce(not a lot since I am also adding salt), lots of fresh garlic, a few broken up bay leaves, a specialty steak salt from Whole Foods, some cayenne and paprika, onion powder, a lil adobo, some olive oil, a dash of liquid smoke, and garlic powder.
I cut slits as ADG suggested as I've read that on a few recipe sites and rubbed on the dry ingredients. It's now sitting in the marinade and will be flipped in half an hour.
I'll brown it in the cast iron skillet and then broil with a pan of water and a pan to catch the drippings.
Usually I wouldn't add so many spices and other stuff to meat, but its generally a tough cut lacking a lot of flavor. I also usually KISS with meat to keep it as bare bones as possible. I was thinking of braising, but I don't have the time(nor would it really be london broil if i made it that way). I'll report back after its consumed.
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