London Broil is on sale. Surprise! Surprise! But did you know that London Broil is not a cut of meat rather it’s a method of cooking? A recipe such as London Broil with Dijon Mustard utilizes that method of cooking.
Now, what is actually on sale is Boneless Top Round Steak or Roast at almost $2.00 off its usual price. It’s a great bargain.
We’ve made this tasty recipe many times, and it’s perfect for grilling this cut of beef into a London Broil.
Dijon Marinade Flavors the Top Round Steak
London Broil with a Dijon mustard marinade makes this lean and less tender cut of meat into a delicious protein with touches of mustard, pepper, ginger, and garlic without having to pay a high price for a more tender cut of meat such as Filet Mignon or Rib Steak.
Meat, especially beef, has been even more expensive the past few years, so whenever we find any meat on sale, such as the top round cut, we stock up.
The marinade allows the meat to soak up flavors by absorbing some of the marinade’s juice and getting a little fat from the olive oil.
There is an acid in the marinade, either fresh lemon or lime juice and we marinate the meat for 2 to 3 hours per inch of thickness.
When our kids were home, we had a big freezer in our basement and a huge school size chalkboard that kept track of our frozen inventory. This was my Honey’s doing; he knew at all times what was in the freezer.
His method gave our kids a big chuckle, they called it one of his “isms,” because whenever he took anything out of the freezer, he marked it off the chalkboard.
Now I have to confess; I’m not that organized. If my Hubby were reading this now, he’d probably be laughing his head off and saying that I’m not organized at all.
Turn Top Round Steak into London Broil
I just have my way of doing things. Besides artistic minds can’t always think of the mundane, especially when they’re filled with creative ideas, just waiting to be conceived. 😉
Don’t you agree?
Now that we have a smaller house and a much smaller freezer, we don’t stock up quite as much as we did although when there’s a sale on food, we do take advantage of the savings.
Just ask my Honey what’s in the freezer, he’ll give you a complete run down, and know exactly where it is plus have it organized with the oldest package on top.
London Broil cooks hot and fast
Even though it’s just the two of us, we still purchase the more economical cuts of meat. Sometimes, if prepared correctly, a tough cut of meat will have a great flavor.
This one will need marinating, but also cooking hot and fast on the grill, with no more than medium doneness. My Grill Master will time the searing of the meat, just like he did for the Pork Chops so that they get those beautiful grill marks.
Overcooking this meat will make it tough no matter how long it’s marinated, so it’s a good thing that our family likes their meat on the medium rare side.
The internal temperature must not pass 130 F, and then it has to rest about 10 minutes for thicker cuts.The resting allows the London Broil to relax and the juices to redistribute throughout the meat.
When it’s time to eat, my Honey carves the London Broil cross grain, and then we dine on an outstanding meal with a less expensive cut of meat.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
- 2 pounds lean top round steak, about 1-1/2 inch thick, trimmed of fat
- 3 Tablespoons country-style Dijon mustard
- 2 Tablespoons extra-virgin Olive Oil
- 2 Tablespoons fresh lemon or lime juice
- 1 Tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup red wine
- 2 cloves garlic, crushed
- 1 Tablespoon peeled and finely chopped fresh ginger
- 1/2 teaspoon freshly ground black pepper
- Place steak in a large glass baking dish.
- In a small bowl combine mustard, oil, lemon or lime juice, soy sauce. Worcestershire sauce, garlic, ginger, and pepper; using wire whisk beat well to blend. Pour mixture over steak; turn meat several times to coat well with marinade. Cover with plastic wrap and marinate for 2 to 3 hours per inch turning the steak occasionally. Place the covered dish in the fridge for the first hour, then let it stay at room temperature the remainder of the time.
- Grill over high heat about 4 minutes per side giving the meat a 90 degree turn at 2 minutes so you get the grill marks. Flip the meat over and do the same thing at the 2 minute mark. The internal temperature should not pass 130 F. Loosely tent the meat with aluminum foil and allow the meat to rest for about 10 minutes so that it can relax and the juices redistribute throughout the meat. If the steak is a thinner cut, allow it to rest for 5 minutes.
- Carve the London Broil cross grain (diagonally) and serve.
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