The London Broil is cut from the Top Round, which is typically broiled and served by thinly slicing the meat across the grain.
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Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place steak and sauce in resealable bag. Refrigerate for 4-24 hours. 30 minutes before cooking, remove meat from the bag, dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with olive oil. Sprinkle 1 tablespoon salt over the surface of the pan. Cook till 110°F inside. Remove and rest for 10 minutes and serve.
Source: Food Network
Note: According to foodsafety.gov, 145°F is the minimum safe temperature for beef, pork, and lamb.
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