Ingredients

• 2 cups tomato juice
• 1/4 cup Worcestershire sauce
• 3 tablespoons prepared commercial horseradish
• 3 tablespoons dry sherry
• 2 teaspoons crumbled dried marjoram
• 1 teaspoon crumbled dried basil
• 1 teaspoon freshly ground black pepper
• 3 1/2 pounds London broil, about 1 1/2-inches thick, trimmed
• Vegetable oil cooking spray
• Coarse salt

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Instructions

1. (c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
2. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl. Place the steak in a single layer 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.