3/4 c. olive oil
1/3 c. red wine vinegar
4 lg. garlic cloves, minced
4 1/4 tbsp. Dijon mustard
2 lg. green onions, chopped
1 tbsp. and 1 tsp. coarsely ground black pepper
1 tbsp. minced fresh thyme or 1 tsp. dried and crumbled
1 tbsp. minced rosemary or 1 tsp. dried and crumbled
1 tsp. salt
4 lb. London broil, cut 1 1/2 inches thick (cut is important)

Whisk first 9 ingredients in medium bowl to blend. Place steak in large baking dish. Pour marinade over and turn steak to coat. Cover and refrigerate overnight.

Next day, prepare barbecue. Remove steak from marinade and season all sides generously with pepper. Grill steak to desired doneness about 5-8 minutes a side.

Let steak sit about 5 minutes before slicing. Thinly slice diagonally across grain. Arrange slices on platter and melt butter. Drizzle over steak. Garnish with thyme and rosemary and serve. Easy. Serves 8.