This is an easy meat dish for Shabbos or Yom Tov day. It is marinated overnight and then grilled and sliced. The cola tenderizes the meat so it stays moist even when sliced and served at room temperature.
1 cup cola
1/4 cup red-wine vinegar
1/2 small white onion, grated
1-1/2 tablespoons garlic, chopped (from 3 garlic cloves)
Coarse salt and freshly ground pepper
1/4 cup canola oil, plus more for grill
1 London broil (5 to 6 pounds; 2 1/2 inches thick)
Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Refrigerate overnight or at least 8 hours.
Remove steak from marinade, and discard marinade. Season with 1 tablespoon salt and 1 teaspoon pepper.
Preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes. Very thinly slice steak against the grain, and serve warm or at room temperature.