London broil meat makes great jerky!
Whenever it goes on sale for 50% off, I stock up.
Before I marinate my flank steak, I perforate it with my handy skewer...
many times. It doesn't "let the juices run out" when cooking it, either.
Let it sit for 5 minutes before cutting, and be sure to cut across the grain,
on an angle. Thin is tender!