London Broil is a steak cut from top round beef. Some store actually label them "TOP ROUND LONDON BROIL". Simple substitutions are flank steak or round steak. I suggest waiting for sales, since beef isn't cheap. If not using within 2 days, I'll usually freeze a steak, still in it's packaging, wrapped in a couple plastic bags or in a large zip-lock bag with a label. Freezing is especially useful when the cut of meat is affordable enough to buy more than one. This marinated London Broil tastes amazing when marinated at the LEAST overnight, so if freezing, let it thaw a day or two ahead.
Traditionally, London Broil is cooked then served by cutting thin strips against the grain.We honestly like to break tradition and cut smaller steaks from the large slab and eat them like any other steak. (I know. We're such rebels.)
London Broil with Creole Mustard Marinade
Prep: 5 minutes Cook: 15 minutes Total: 20 minutes + overnight marinating
for marinating- large flat container, small bowl, fork
for cooking- oven, metal sheet pan (cookie pan), foil, tongs or fork, knife
|2 lb||Top round steak|
|4 Tbsp||Worcestershire sauce|
|2 Tbsp||Creole or Dijon mustard|
|2 tsp||garlic powder|
1. Take top round London Broil steak out of packaging, and place it in a large, flat container. Using a fork, poke small holes into the steak. This will allow for the marinade to sink into the meat for more flavor.
2. In a small bowl, stir together Worcestershire, mustard, and garlic powder until well combined.
Pour the mixture over the steak.
3. Place a lid over the container, or cover with plastic wrap. Let marinate in the refrigerator overnight, or up to 2 days if bought fresh. Flip the steak every 5-8 hours, or when convenient.
4. When steak is fully marinated and you are ready to cook, preheat the oven to Broil.
5. Place foil on a metal sheet pan, and transfer steak onto the foiled pan. Broil the steak for 14-15 minutes, flipping halfway through. Cook longer if a more well-done meat is desired.
|I don't suggest cutting on the foil, though >.>|
- If you don't have a large, flat container capable of holding the whole steak, simply use a large zip-top bag.
- If it wasn't obvious, the measurements were approximated. Feel free to adjust the ratio to your own liking. (You may want more mustard and less garlic, for example.)
- Using Creole or Dijon mustard is very important here. The more potent, the better!
- No garlic powder? Skip it! The mustard and Worcestershire can pack enough punch on their own.
- Sauce is going to burn on the foil. Don't panic!