Mix together ½ the minced jalapeno pepper, garlic, cumin, juice of 1 lime, olive oil, a large pinch of salt and pepper. Pour over the London Broil into a glass lasagna dish or into a large plastic food storage bag. Let marinate anywhere from a few minutes up to 12 hours. Turn meat over a couple of times. If marinating for more than 30 minutes, put it in the fridge and let the chill come off for about 10 minutes before cooking.

Preheat a grill, grill pan or broiler. Grill the meat, turning once for 8 – 9 minutes per side or until an instant read thermometer reaches 125 – 130 degrees. Let meat set for 10 minutes before cutting across the grain into thin slices.

While meat is resting prepare the pico de gallo.

Mix the other ½ jalapeno, tomatoes, onion, avocado, cilantro and juice of 1 lime together. Season with salt and pepper. Serve as a garnish for the meat.