First things first, take your London broil and go over it with a meat tenderizer. If you’ve got one of those gadgets with all the little spikes, use that. If not, a knife or fork works too—just lightly go over the surface. You don’t need to go crazy, just enough to help the marinade really get in there.
Now grab a large bowl or a zip-top bag—whatever you prefer. Start building your marinade.
Pour in the olive oil, balsamic vinegar, and Worcestershire sauce. Add your Montreal steak seasoning—don’t be shy here, this is where a lot of the flavor comes from. Toss in the Northern Italian with basil and Romano dressing, then go in with your fresh herbs: basil, rosemary, and parsley.
Add a small drizzle of honey—about a tablespoon to a tablespoon and a half. This helps everything caramelize beautifully on the grill later. Mix everything together really well.
Place your London broil into the marinade. If you’re using a bag, squeeze out as much air as possible before sealing. This helps the marinade stay in contact with the meat.
Pop it into the fridge for a couple of hours. If you have time, flip it over halfway through so both sides soak evenly. When you’re getting close to cooking, take it out about an hour before grilling so it comes to room temperature.
Preheat your grill to medium-high heat. Place the meat on the grill and cook until you reach your desired doneness. That is about 5 minutes on each side.
Once it’s done, let it rest before slicing. When slicing, go thin and cut against the grain. This makes a huge difference in how tender each bite feels.
