I bought my first London Broil today and I plan on doing it this weekend. The meat is about 1 1/4 inches thick and weigh 1.90 pounds. Can't wait. I looked back at some old posts and I found some tips on tenderizing them. I saw someone had said that a Jaccard tenderizer works wonders. I want one REALLY bad but don't have the funds right now so I am going to have to try another way. Another post said something about making shallow slits at 45 degree angles across the meat and then marinating in Italian dressing. This sounds really good so I am probably going to try this. Just wondering if anyone has any other good tips or marinades.
I also noticed tips on slicing the meat after grilling it. If anyone could elaborate on that, I would be greatly appreciative. I'm not really sure what "against the grain" means when it comes to meat.