Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

London Broil

4 tbsp. unsalted butter
8 cloves garlic, roughly chopped
1 large yellow onion, roughly chopped
1 cup strong coffee
1 cup soy sauce
¼ cup Worcestershire sauce
3 tbsp. white vinegar
1 tbsp. crushed red chile flakes
½ tbsp. dried oregano
Kosher salt, to taste
1 2-lb. flank steak

Melt butter in a 12” skillet over medium-high heat. Add garlic and onions; cook until slightly caramelized, 12–15 minutes, and transfer to a bowl. Whisk in coffee, soy, Worcestershire, vinegar, chile flakes, oregano, and salt. Reserve 1 cup marinade. Add steak to bowl; cover with plastic wrap and refrigerate overnight.

Remove steak from marinade and grill, flipping once, until browned, about 10 minutes. Using a brush, baste with reserved marinade, turning as needed until cooked to desired doneness, 15–20 minutes for medium rare. If outside starts to burn before steak is cooked, move to cooler section of grill until done. Rest steak 10 minutes; slice thinly on the bias.