When considering the intricacies of grilling a London broil, one might ponder: How long should I actually grill this particular cut of beef to achieve the optimal flavor and tenderness? Is there a definitive time frame that guarantees a succulent, well-cooked steak? Furthermore, could the thickness of the meat, the temperature of the grill, and the chosen doneness level significantly alter the duration required? As grilling enthusiasts often know, every moment spent over the heat can drastically influence the final outcome. Should one employ a meat thermometer to ascertain the inner temperature, or might experience and instinct suffice in guiding this culinary endeavor? Additionally, how does marinating affect not just the flavor but also the overall cooking time? What techniques, such as resting the meat post-grilling, might one implement to enhance juiciness and tenderness? The quest for the perfect London broil is indeed a multifaceted exploration, is it not?