London Broil is my favorite! I'll have to try that
combination of marinate. I usually just throw together whatever I have in the fridge and hope it tastes good.
It's annoying how many meat departments do that. I really like knowing what I'm buying. Sometimes the cut is recognizable but often it's not.
I wondered about the Jaccard 48. How many things have you tried it on? Do you think you get better marinade penetration as well as increased tenderness and cooking speed?
On Dec 20 I posted a recipe for "Bourbon Grilled Flank Steak" that is a real winner. It can also be used with London Broil. Once you try it, I think it will be a favorite.