jalapeño pepper, seeded and chopped or 1 tablespoon purchased chopped hot pepper
1
clove garlic
1/2
teaspoon salt
1
teaspoon freshly ground black pepper
1
(2-pound) beef London broil, 2 inches thick
Process tomatoes, onion, olive oil, vinegar, jalapeño pepper and garlic in blender container or food processor until smooth. Transfer mixture to small saucepan. Bring to a boil. Reduce heat to low; simmer 2 minutes. Pour marinade into shallow glass dish. Stir in salt and black pepper. Cool slightly. Add London broil to marinade; turn to coat both sides. Cover; marinate in refrigerator at least 4 hours or overnight, turning occasionally. Remove London broil, reserving marinade.
Brush barbecue grid with olive oil. Grill London broil, on covered grill, over hot coals 8 to 10 minutes, brushing frequently with reserved marinade. Turn with tongs. Grill an additional 18 to 20 minutes for medium-rare or until desired doneness is reached.
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