Came home from work yesterday and the wife says shes in the mood for some vegetable beef soup since local produce is as good as it gets right now. She pulls out a hunk of beef from the store and it is a 2 1/2 lb Top Round London Broil. I said noooooooooooooooo! Not with that. I quickly moved thru the kitchen like a fox and had in a red wine, olive oil, vinegar, garlic, basil, dijon mustard, chive, cbp marinade before she could say "stock pot". I've never used this cut before for London Broil as I've always used flank. This will be Thursday nights dinner and will include Res-Qview. I think this looks like a good candidate for the Weber with offset lump.