• 1-1/2 to 2 pound London broil, about 1-1/4 inches thick
• 1 clove of garlic, minced
• 3 tablespoons beef concentrate
• 1/4 cup vegetable oil
• 2 to 3 tablespoons juice
• 1/4 cup water
• 2-3 tablespoons

Preheat oven to 425°F. In a large ziplock bag, marinate the meat in a mixture of garlic, beef concentrate, oil, and lemon juice for about an hour at room temperature. Save the marinade. Place meat on a roasting rack and place in the upper quarter of the oven. Roast for about 7 minutes, turn over, roast for 7 minutes more. Let the meat stand for 7 minutes before slicing. Drain marinade into a small saucepan. Add water and boil for several minutes. Add butter. Cut the meat thinly at an angle and pour sauce over the top.