when i'm making it for my family, i just season it simply with s&p and broil it under the oven in the closest slot to the flame, roughly 8 minutes per side. we usually have it with mashed spuds and either steamed broccoli, sauteed garlic and stringbeans, or butter sauteed mushrooms. the "blood" or intracellular fluid gets drizzled over the mashed potatoes.
when i get to an asian market, i'll pick up some baby bok choy and steam them with shiitake caps in a little chicken stock, soy sauce, fish sauce, garlic, ginger, and butter, finishing the liquid into a sauce with a cornstarch slurry and serve it over the sliced london broil.
for camping trips, i like to make a rub of s&p, dried thyme, oregano, parsley, basil, paprika, a splash of maggi, and some fresh garlic. sometimes the rub becomes whatever i happen to pull out of the spice rack. it marinates while we hike, then it's cooked on a small pack grill over some raked out coals of the campfire. pre-nuked, then wrapped-in-foil potatoes are shoved into the coals to reheat as the meat cooks.
all of this said, we went shopping to get my boy a new shirt, slacks, shoes, and a tie for his upcoming school concert (he's playing the tamborine and singing), so we ended up eating at crapplebees since a lot of places were closed or were closing early due to the snow storm.
