Bloody Mary London Broil
Yield: 6 Servings
This recipe has been adapted from "Prime Time: The Lobels' Guide to Great Grilled Meats," by Evan, Leon, Stanley, and Mark Lobel.

2 c tomato juice
1/4 c Worcestershire sauce
3 tb prepared horseradish
3 tb dry sherry
2 ts dried marjoram; crumbled
1 ts dried basil; crumbled
1 ts freshly ground black pepper
3 1/2 lb London broil; about 1 1/2-inches
cooking spray
salt; to taste

Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl. Place the steak flat in a glass or ceramic dish. Spoon the tomato juice
mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for
8 minutes. Turn the steak and grill for 7 to 10 minutes, longer for medium rare, or until it reaches the desired doneness. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.