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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.

Slices of Mustard Marinated London Broil on a plate.

What is London Broil?

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.

Slices of Mustard Marinated London Broil on a plate with greens and bread.

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.

Dijon mustard mingles with onion, Worcestershire, and thyme in this flavorful marinade for steak.

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How to Perfectly Cook London Broil

London Broil really benefits some tenderizing (a light pound with a meat mallet, some quick stabs with a sharp knife, or this funky little tool from a soak in a marinade.

Tongs grabbing a Mustard Marinated London Broil that is marinating.

You want to cook London Broil quickly over high heat. You can grill it, broil or sear up in a heavy skillet, preferably a grill pan, for about 4 to 5 minutes per side. 

Mustard Marinated London Broil on a grill pan.

Leave it on the rare side (and for this reason, get a nicely thick steak).

And cut the meat against the grain. 

Woman slicing a Mustard Marinated London Broil on a cutting board.

Well-Done London Broil = Don’t Bother.

And by the way, leftovers make great steak salads the next day.

What to Serve with Mustard Marinated London Broil:

Woman using a fork and knife to cut a slice of Mustard Marinated London Broil.

Other Steak Recipes:

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Mustard Marinated London Broil

5 from 1 vote
Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes
Servings: 6 People
A hefty dollop of Dijon mustard mingles with onion, Worcestershire sauce, and thyme in this deeply flavorful marinade for steak.

Ingredients 

  • 1 2-pound London Broil steak (1 ½-inch thick)
  • ¼ cup finely minced onion
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons Dijon mustard
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

Instructions 

  • 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, 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.
  • Let the steak come to room temperature for at least 30 minutes before cooking. Preheat the grill or heat a grill pan over high heat. 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. Make sure it's cooked to an internal temperature of 130-135 degrees. Let the meat rest for 5 minutes before thinly slicing across the grain.

Video

Notes

There is a 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.

Nutrition

Calories: 292kcal, Carbohydrates: 4g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 266mg, Potassium: 686mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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