Grilled London Broil Recipe with Dijon Mustard Marinade
A very tasty way to turn an inexpensive meat such as Top Round by first marinating, quickly grilling and finally correctly carving the meat cross grain in order to get a juicy tender cut of beef.
Prep Time3 hrs
Cook Time8 mins
Resting time5 mins
Total Time3 hrs 8 mins
- 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.
Calories: 256kcal | Carbohydrates: 2g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 360mg | Potassium: 601mg | Vitamin C: 2.7% | Calcium: 3.9% | Iron: 18.1%