Now here is the other key to getting the maximum tenderness out of this cut of meat. Using a sharp knife, slice the meat thin against the grain. For more detailed directions on how to do that,
check out these instructions, but here are the Cliff notes. The grain on the London broil should be obvious once you pick it up on one side with some tongs and bend the meat. Find the direction of the grain (9 times out of 10, the grain runs the long length of the cut) and then start slicing thin, perpendicular to the grain like so: