1/2 Cup soy sauce
2 Tbs balsamic vinegar
2 Tbs ketchup
1 Tbs rubbed sage
5 Cloves minced garlic
1-1/2 tbsp veg oil
1 Tsp pepper
1 Tsp paprika
1 Tsp dried thyme
1 Cup creme fraiche (or sour cream)
1/2 Cup freshly grated horseradish (more to taste)
1/2 Tbs dijon mustard
1/2 Tsp white wine vinegar
2 x Dash of salt
Dash of black pepper
Fresh squeezed lemon juice to taste
Plan to marinade your steak for at least 8+ hours or overnight. Combine all the ingredient mini food processor, and pulse to mix.
Score both sides of the London Broil in a diamond pattern. Place in a ziploc bag with the marinade and refrigerate.
Prepare the horseradish sauce. This can be made in advance if preferred. Simply mix the ingredients well in a bowl.
Set of your grill for two-zone cooking -- one side for searing, the other indirect heat. Bring the grill up to 450-500 degrees Farenheit. Sear the London Broil on both sides turning frequently until you get a sear that you are happy with on both sides (4-5 minutes). Move to indirect heat and finish to your desired internal temperature (about 130°F for medium rare plus). Remove from grill, tent with foil and let rest for 10 minutes before slicing. Garnishing with horseradish sauce and optional chopped parsley, or serve the horseradish on the side.