Grilled London Broil Recipe with Dijon Mustard Marinade
A very tasty way to turn affordable steaks such as Top Round by first marinating in the best London Broil marinade, quickly grilling, and finally correctly carving the meat cross grain in order to get a juicy tender cut of beef.
Course: main dish, Meat
Author: Marisa Franca @ All Our Way
2poundslean top round steakabout 1-½ inch thick, trimmed of fat also called a London broil cut
3Tablespoonscountry-style Dijon mustard
2Tablespoonsextra-virgin Olive Oil
2Tablespoonsfresh lemon or lime juice
1Tablespoonpeeled and finely chopped fresh ginger
½teaspoonfreshly ground black pepper
Place meat in a large shallow dish or you may use a heavy duty large plastic bag.
In a small bowl combine oil, mustard, lemon or lime juice, soy sauce, red wine, Worcestershire sauce, garlic, ginger, and pepper. Using a wire whisk beat well to blend. Pour marinade over the 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.If you use a plastic bag, seal bag and then turn several times to coat the meat.
Transfer steak to a platter. With a paper towel pat the meat with a paper towels. 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. Place meat on large serving platter and 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.
If you want more of an herb taste, instead of ginger use chopped fresh rosemary or dry Italian seasoning.