Mustard-ey London Broil

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Now that I’ve discovered that tenderizing London Broil as well as marinating it results in a seriously juicy steak I am a big fan of this lower priced cut.  I’ve also now learned that not all London Broils are created equal.

There is big discussion about how London Broil is not actually a cut of meat, but a method of preparing it.  Having said that, it used to refer most commonly to a flank steak, broiled and sliced across the grain.

Now you might find a number of different cuts with this label, from sirloin to bottom round — always cut in a big thick steak– but the one I’ve had the most success with is a top round steak or roast.

I know this because I got the info and the steak from a butcher….a butcher in the middle of a supermarket, but a guy who knew his meat and could help me understand once and for all how to make London Broil my family’s new favorite steak.  It was a great reminder that talking with a real live butcher can make all the difference in how you shop for and cook meat.

To summarize: tenderize, cook quickly over high heat (broil or grill or even sear up in a heavy skillet), leave it on the rare side (and for this reason, get a really thick steak), cut against the grain.  Well-Done London Broil = Don’t Bother.

And by the way, leftovers make great steak salads the next day.  Last thing — not my best photo but don’t judge the recipe based on this nighttime snapshot.

london broil

Mustard-ey London Broil


  • 1 (2-pound), London Broil steak, 1 1/2-inch thick
  • 1/4 cup finely minced onion
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons Dijon mustard
  • 1/4 cup Worcestershire sauce
  • 1/4 cup olive oil
  • Kosher or coarse salt and freshly ground black pepper to taste

1. Using a sharp knife stab the steaks to create little incisions all over the meat, or use a bladed meat tenderizer. Combine the onion, thyme, mustard, Worcestershire sauce, olive oil, and salt and pepper in a large sturdy zipper top bag or large container.   Place the steak in the marinade and turn to coat well.  Cover and refrigerate for at least 4 hours, and up to 12.

2. Let the steak come to room temperature for at least 30 minutes before cooking.  Preheat the grill.  Grill the steak, covered, until the meat is well browned on the outside but medium rare on the inside, 4 to 5 minutes per side. Let the meat rest for 5 minutes before thinly slicing across the grain.

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