This recipe requires marinating the meat for a minimum of 2 hours, up to 24 hours. You can also substitute the bison with beef. This is great served as a main entrée or over fresh greens as Steak Salad for lunch.
In small food processor, place garlic, oregano, basil, rosemary, oil, vinegar, lemon juice, mustard, tamari sauce, black pepper and cayenne pepper if using. Chop until herbs and garlic are finely minced and blended with liquid.
Put London broil in a large Ziploc® bag with marinade. Cover meat completely with marinade. Refrigerate for at least 2 hours, up to 24 hours.
Put London broil in a large Ziploc® bag with marinade. Cover meat completely with marinade. Refrigerate for at least 2 hours, up to 24 hours.
Preheat oven to broil. Place London broil on broiler tray with pan to catch juices.
Broil for about 7 minutes per side for medium rare, or until meat reaches an internal temperature of 135 to 140 degrees.
Remove the broil from the oven, transfer to a cutting board, and let stand for a few minutes before slicing across the grain in thin slices.