Maggie's Farm

Burgers etc are great on charcoal. Cuts of beef, not so much in my opinion. Cast iron skillet with olive oil and butter is much better.

London Broil (nothing to do with London, it seems) is a cut of top round. Inexpensive but very tasty hunk of cow.  It is often recommended that it be marinated for hours. That's fine, but not really necessary. All you need to do is to coat it heavily with salt and pepper, and maybe a steak rub, and throw it in a full-heat frying pan. Three- five minutes on each side depending on its thickness. A good black crust on it.

Let it rest 5-10 minutes, then slice against the grain, on a very sloping angle, as thin as you can with a good knife. 

While the meat is resting, throw some thick onion slices into the grease and oil and brown them. Maybe a few mushrooms too. Toss them on top of your slices, cut up a tomato, and dinner is served.

In the photo, I feel even those slices are too thick- and not on enough of an angle either. When I say thin, I mean thin. Too thick slices can be like chewing gum. Very thin slices are great. Takes a good knife and a good knife-handler.