London Broil is regularly served in my house, mostly on the side of cholent on Shabbos day. Since it is relatively inexpensive, I have started serving it more often during the week. Now lets get things straight. The name London Broil is NOT a cut of meat, but rather a method of preparation. The method? broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Because the muscle fibers run the entire length of this cut of meat, it can be tough. However, if prepared correctly, the outcome is delicious. To tenderize the meat, I massage it with olive oil and a mix of seasonings. Then, I let it marinate for a few hours. Finally, I broil it until medium (anything more will cause the meat to be tough). It is very important not to score, cut, or penetrate, the meat before (or during) broiling because all the juices will run out of it. It is best served with mashed potatoes, but being as I had an entire container of leftover rattatouille, I wanted to make use of it. I mixed it in with some Mezze Penne for a delicious pasta on the side.