How to prepare London Broil Roast?

Presently defrosting on my countertop is a 2.5lb, 1 1/2-inch-thick London broil roast. It's going to be tonight's dinner and I hope it will make my bloodthirsty boyfriend very happy (he's been craving steak lately). The guy at my farmer's market told me that a simple scorching-hot sear with a finish under the broiler would suffice, but I was wondering if anyone has a better idea for how to cook this bad boy? Only limitation: I don't have a grill or access to one (apartment living).

Thanks in advance!

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