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London Broil is on sale at the grocery store. Surprise! Surprise! But did you know that London Broil is not a lean cut of meat rather it's a method of cooking? A recipe such as London Broil with Dijon Mustard Marinade utilizes that method of cooking. You can grill the meat or broil it. Use our delicious London Broil marinade and you'll have a piece of meat with maximum tenderness. You can eat the beef as a main dish or on a delicious salad.
For this recipe you will need: top round steak, Dijon mustard, olive oil, lemon juice, soy sauce, Worcestershire sauce, red wine, garlic cloves, fresh ginger, ground black pepper.
Jump to:
- What is London Broil?
- Dijon Mustard Marinade Flavors the Top Round Steak
- London Broil Background
- Turn Top Round Steak into London Broil Recipe
- A London Broil recipe cooks hot and fast
- Grilled London Broil Recipe With Dijon Mustard Marinade
- 📖 Recipe
- 📖 Recipe
- 💬 Comments
What is London Broil?
Now, what is actually on sale is Boneless Top Round Steak or Roast at almost $2.00 off its usual price. This flavorful steak is a great bargain. Grocery stores many times will label a flank or top round steak London Broil.
The best way to make round steak into London Broil, is allow the meat to marinate for several hours or overnight. You then broil or grill the beef at high heat. Then you thinly slice the meat on the diagonal and serve.
We make this tasty marinated round steak recipe quite often. London Broil is perfect for grilling.
If you can't grill the London Broil, you can broil it, but you'll miss out on the outdoor grill flavor and grill marks.
Dijon Mustard Marinade Flavors the Top Round Steak
The Dijon mustard marinade makes this lean and less tender cut of meat into a delicious protein with touches of mustard, pepper, ginger, and garlic. If you like, you can also add fresh rosemary or Italian seasoning to the marinade instead of the ginger.
You can get the flavor and tenderness without having to pay the high price of Filet Mignon or Rib Steak.
Ingredients for London Broil Recipe
Meat, especially beef, is more expensive now than a few years ago. So whenever we find any meat on sale, such as the top round cut, we stock up.
How the London Broil marinade helps flavor and tenderize
- This mustard marinade allows the top round roast to soak up flavors by absorbing some of the marinade's juice and getting a little fat from the olive oil.
- There is an acid in the marinade, either fresh lemon or lime juice which helps tenderize the meat.
- Marinating the meat for 2 to 3 hours per inch of thickness or overnight guarantees the beef soaks up lots of seasoning.
Top Round Marinating for London Broil
London Broil Background
When our kids were home, we had a big freezer in our basem*nt. Next to the freezer was a huge school size chalkboard that kept track of our frozen inventory.
This was my Honey's doing; he knew at all times what was in the freezer.
Now I have to confess; I'm not that organized.If my Hubby were reading this now, he'd probably be laughing his head off and saying that I'm not organized at all.
Not true!!
His method gave our kids a big chuckle. They called it one of his "isms,"because whenever he took anything out of the freezer, he marked it off the chalkboard.
Turn Top Round Steak into London Broil Recipe
I just have my way of doing things. Besides artistic minds can't always think of the mundane,especially when they're filled with creative ideas, just waiting to be conceived. 😉
Don't you agree?
Now that we have a smaller house and smaller freezer, we don't stock up quite as much as we did. But, when there's a sale on food, we do take advantage of the sales.
Just ask my Honey what's in the freezer. He'll give you a complete rundown, and know exactly where it is plus have it organized with the oldest package on top.
Cut London broil on the diagonal with a sharp knife.
A London Broil recipe cooks hot and fast
Even though it's just the two of us, we still purchase the more economical cuts of meat. When prepared correctly, a tough cut of meat such as a top round roast will have lots of flavor and be tender.
This beef cut will need marinating. But also it must be cooked hot and fast on the grill, with no more than medium doneness.
My Grill Master, that's Honey, will time the meat, just like he does for the Pork Chops so that the London Broil gets those beautiful grill marks.
London Broil Grilled and Sliced Cross Grain
Overcooking the top round steak will make it tough no matter how long it's marinated, so it's a good thing that our family likes their meat on the medium rare side.
For a juicy London Broil, the internal temperature must not pass 130 F on a meat thermometer, and then it has to rest about 10 minutes for thicker cuts.
Why do I need to let the meat rest?
The steak rest allows the London Broil to relax and the juices to redistribute throughout the meat.
When it's time to eat, Honey carves the London Broil cross grain, and then we dine on an outstanding meal with a less expensive cut of meat.
Here are more meat recipes you may enjoy
Balsamic Glazed Lamb Chops With Polenta
Grilled Porterhouse Steak Sicilian Style
Steak Diane Drama and Romance
Grilled Marinated Venison Steak
We know you'll love these easy meat recipes. They are delicious!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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This is similar to the classic knife we use all the time. It's important to have a great knife because the sharper the knife the less likely you are to cut yourself. I know, you'd think it would be the opposite but it isn't. Take care of your knives and they'll last a lifetime!
Grilled London Broil Recipe With Dijon Mustard Marinade
London Broil is a method of cooking either a flank or top round steak. The marinade infuses the meat with lots of taste and the acid in the marinade helps to tenderize the beef so that it will be juicy and tender.A good marinade makes all the difference. This easy recipe is one of the best steak recipes there is.
📖 Recipe
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.
4.93 from 28 votes
Print Pin Rate
Course: main dish, Meat
Cuisine: American
Prep Time: 3 hours hours
Cook Time: 8 minutes minutes
Resting time: 5 minutes minutes
Total Time: 3 hours hours 8 minutes minutes
Servings: 6
Calories: 256kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 pounds lean top round steak about 1-½ inch thick, trimmed of fat also called a London broil cut
- 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
- ¼ cup red wine
- 2 cloves garlic crushed
- 1 Tablespoon peeled and finely chopped fresh ginger
- ½ teaspoon freshly ground black pepper
Instructions
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.
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Carve the London Broil cross grain (diagonally) and serve.
Notes
If you want more of an herb taste, instead of ginger use chopped fresh rosemary or dry Italian seasoning.
Nutrition
Calories: 256kcal | Carbohydrates: 2g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 360mg | Potassium: 601mg | Vitamin C: 2.2mg | Calcium: 39mg | Iron: 3.3mg
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📖 Recipe
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.
4.93 from 28 votes
Print Pin Rate
Course: main dish, Meat
Cuisine: American
Prep Time: 3 hours hours
Cook Time: 8 minutes minutes
Resting time: 5 minutes minutes
Total Time: 3 hours hours 8 minutes minutes
Servings: 6
Calories: 256kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 pounds lean top round steak about 1-½ inch thick, trimmed of fat also called a London broil cut
- 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
- ¼ cup red wine
- 2 cloves garlic crushed
- 1 Tablespoon peeled and finely chopped fresh ginger
- ½ teaspoon freshly ground black pepper
Instructions
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.
Notes
If you want more of an herb taste, instead of ginger use chopped fresh rosemary or dry Italian seasoning.
Nutrition
Calories: 256kcal | Carbohydrates: 2g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 360mg | Potassium: 601mg | Vitamin C: 2.2mg | Calcium: 39mg | Iron: 3.3mg
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First Published: August 14,2014... Last Updated: May 22, 2019
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Reader Interactions
Comments
MaryLou Mele
This was great - my husband said the recipe is a keeper.Reply
Marisa Franca
Hello, MaryLou! Thank you for taking the time to comment. I'm so glad you liked it!! Have a wonderful weekend! xoxo
Reply
Kim
When does the red wine come in? Did I miss it?
Marisa Franca
Hi Kim, Thanks for catching the omission. It's in the marinade - I made sure it's in it.
Reply
RICHARD SCHINELLA
Excellent recipe. We grilled some zucchini & eggplant slices (~3/4" thick) using same marinade as the vegetable accompaniment, ...and had some tomato salad also, Was great, Thank you.Reply
Marisa Franca
Hello, Richard! Thank you for commenting - I'm so glad you liked the recipe. The zucchini and eggplant slices sound delicious. Veggies taste so good on the grill, don't they?! Have a great weekend.
Reply
Veena Azmanov
Mouth me;ting, delicious and yummy. Would love to keep it ready for any meal option. My family to relish it.Reply
Arlene Mobley
London Broil is one of our favorite cuts of beef. I have a nice homemade spicy mustard. Would a spicy mustard work just as well as a beef marinade?Reply
Marisa Franca
Spicy mustard would work in the marinade. The mustard along with the acid in the citrus helps to flavor and tenderize the steak. We love spicy mustard.
Reply
Gloria
I am so happy grilling season is finally here. It has been a long time coming. This meat looks cooked to perfection, and this is a great cut to work with when you have a crowd to feed. Love the mustard sauce...always a great pairing.Reply
Lois Christensen
One of our favorites! Looks like you cooked it perfectly too!Reply
Denise
That looks perfect! Juicy and flavorful = perfection! Thanks for sharing the great tips too.Reply
giancarlo cenciarini
Thanks for great recipes. You are super charming,super intelligent,making proud all italians. Wish you all the best. You have a wounderfull setup. Very SMART.
Reply
Marisa Franca
Mille grazie! Sei molto gentile. Thank you for the compliment. That's very kind of you Giancarlo. Hope you have a wonderful Sunday!
Reply
Jovina Coughlin
The Dijon marinade looks delicious and I am sure it makes the steak very tasty. Looking forward to trying this recipe.
Reply
Susie
We can’t wait to try this quick and easy recipe. Sounds delicious! Thanks you????Reply
Jyothi (Jo)
Such simple ingredients and meat looks so juicy and tender. This London broil looks so yummy!Reply
Mahy Elamin
I LOVE this marinade. I have made it at least a dozen times. I have even shared it with my neighbors, and they told me they are going to "lose their old London Broil recipe. Thank You!Reply
Cheese Curd In Paradise
This steak is cooked perfectly and one of my favorite flavors with steak is dijon. I can't wait to get this one on my table!Reply
Liz
I bet that marinade has so much flavor! I love this idea! Thanks for sharing.Reply
Swathi
I love the way you make juicy meat, that too with simple ingredients for marinade this is going to great filling meal along with some salad.Reply
Jessica Robinson
Love a well-organized freezer. We keep an upright freezer downstairs just for frozen berries and vegetables from our garden. Plus for meats. Love the flavors of your London Broil, sounds delish!Reply
Marisa Franca
Thank you, Jessica. Sometimes the cheaper cuts of meat have more flavor.
Reply
Valentina
Sounds delicious! Love that it's easy and impressive all at once!Reply
Marisa Franca
Thank you, Valentina! Hope you have a nice Sunday.
Reply
Shadi Hasanzadenemati
I have the exact same cut of meat in the fridge and now I know what I'm making tomorrow!Reply
Jenni
I love a simple red meat dinner. This has some wonderful tips for making the best out of this cut!Reply
Kristine
This London broil looks so yummy! I don't make red meat very often, but my hubby sure loves it when I do. I'll have to spoil him and try this one!Reply
Marisa Franca
Hi, Kristine! I can guarantee that the red meat lovers in your family will love the London Broil.
Reply
Lisa | Garlic & Zest
I haven't made a London Broil in ages. Maybe this weekend -- I'm going to be with my parents and I think they'd love this.Reply
Marisa Franca
Hi, Lisa! It is delicious and something I know parents would enjoy.
Reply
Emily | OatandSesame
This looks great! It would be wonderful for a holiday feast!Reply
Marisa Franca
Hi, Emily! It is delicious and really easy enough for every day.
Reply
Marisa Franca
Thank you, Emily. It is delicious and easy at the same time.
Reply
Thistle
Yes, please! This sounds delicious. I always want to invite myself over to your house for dinner!
Happy day friend!
karianneReply
Yvonne @ StoneGable
Hi Marisa! Thanks so much for this yummy post! I'll be adding it to my steak recipes for sure!!!! I love how you keep your freezer organized! Good to know these helpful tips!Reply
Marisa Franca
My Hubby sure is organized -- I didn't have room for the bread category. Also the London Broil can be made in the house under the broiler. It will still come out tender and juicy.
Reply
