Summer is coming to a close for us, so I decided to have one last good barbecue before it's too cold (ok, I live in the desert, so it won't be cold until November - but it does get dark a lot earlier now!) This is a favorite Sunday meal for us. You will need to start this about 4 hours ahead of time to have time to marinade and tenderize this.
1 1/2 pounds top round, London Broil cut
1/3 cup canola oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar
Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar (note: if you don't have tarragon vinegar, which can be hard to find, substitute 2 TSP white vinegar and 2 TSP dried tarragon) . Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes or desired tenderness (I like my meat medium rare.)