1 can tomato juice (4 oz to 6 oz)
¼ cup Worcestershire sauce
3 tablespoons prepared horseradish
3 tablespoons Joe Cain’s Widow Maker Blend
3 minced garlic toes
3 ¼ - ½ pounds London broil, about 1 ½ inches thick, trimmed
Vegetable oil (to season grill racks)
Kosher or Maldon Salt to taste
In a small bowl stir together tomato juice, Worcestershire sauce, horseradish, minced garlic, Joe Cain’s Widow Maker Blend and mix well. Place the steak in a flat dish or in a ziplock bag. Pour the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours preferably marinate overnight. Before cooking pull the London Broil and let it sit at room temperature for at least 30 minutes.
Prepare the grill. Coat the grill rack with vegetable oil, lightly. The coals should be medium to hot.
Lift the meat from the marinade. Discard the marinade. Grill the steak for 7 - 8 minutes. Turn the steak, and grill for 8 - 9 minutes, longer for medium-rare.
Let the steak rest after grilling for about 5 - 10 minutes before slicing on the diagonal (against the grain) into thin strips. Salt to taste.