A hefty dollop of Dijon mustard mingles with onion, Worcestershire sauce, and thyme in this deeply flavorful marinade for a perfectly cooked London Broil steak.
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.