Because you marinate London Broil for a long while and then broil it, you can use cheaper, tougher cuts of meat like flank or top-round steak.

That’s good news because we like our beef grass-fed, and it can be a little pricier overall. A cheaper cut will help bring costs down.

And you won’t notice the difference since you’ll be tasting garlic, olive oil, and oregano.

Serve it alongside a generous helping of roasted vegetables, sweet potato wedges, or a leafy green salad.