People who know a lot about cooking, meat esp.:
Would london broil be good served at shabbos lunch? does it hold? all the reliable-looking recipes I've seen say "Serve immediately."

It's best served immediately, but it's also very good room temp or reheated briefly without juice in a bit of foil on the blech. But very briefly and don't close the foil tightly, or it'll start to cook further through.

Slice it and use it chilled to top a salad the next day.

YUM. There's a recipe for asian steak salad in KBD.

All right y'all. I'm doing this bloody-mary marinated london broil from kbd sot. i'm having a big crowd for lunch so i hope it comes out good!

I will reheat it; I can't see serving cold meat to guests on shabbos. Thanks for the re-heating advice. You save and boil the bloody mary marinade and serve it with that, so I'm going to try to keep it slightly warm the whole time so I can serve it. Sounds good. I will let you know how it comes out!

How are you going to keep the marinade safely warm the whole time?

I thought first boil it down as the recipe says, then keep it on top of something on the blech? Think that will work?