Ask anyone who knows us, and they’ll tell you that no matter what season it is, if the weather allows, we’d rather slap our dinner down on the grill than heat up the kitchen. Now that the hot weather is starting, that goes double for us. We especially love to get a nice London broil and grill it to perfection.
Usually we do our London broil in a marinade and then let an herby compound butter add the finishing touch but our day got away from us this time, so we resorted to a marvelous trick that a former pastor of ours passed on. He was a missionary in South Africa for 10 years, which is where he first picked it up.
Start by getting your grill screamingly hot. I have a gas grill with a temperature gauge, and I let it get up to 500 ° Fahrenheit. Get your ingredients together. We usually pick up a 2 to 2 1/2 pound at one of our local stores. You’ll also need a bottle of yellow mustard and a bottle of Worcestershire sauce. That’s it.
You’ll pour out a generous amount of the mustard onto the meat, then slather it around.
Make sure you do both sides of the meat. Our pastor likes to use his hands to really massage the mustard in, but I’ve found a spatula works just as well. Plus, I hate trying to wash the yellow stain off my hands!
Next pour on the Worcestershire, probably about a tablespoon per side. Don’t worry if some runs off the side of the meat. Let this sit for a short time, so the mustard and the Worcestershire have a chance to tenderize the meat. This doesn’t take long at all — I’ve waited as little as 10 minutes (long enough to heat up my gas grill) and gotten tender, tasty results.
Now you’re ready to actually grill. Place the meat on the hottest part of the grill and let it sit for 7-8 minutes, then flip and let it sit for another 6-7 minutes. Depending on the thickness of the meat and how well-done you like it, you may have to let it cook longer. The process of grilling is going to cook off all that mustard. NOTE: the photo below shows up WAY more yellow than the meat looks to the naked eye.
Once you take the meat off the grill, tent it with aluminum foil and let rest for 8-10 minutes. Slice it thin and enjoy! Since the heat of grilling cooks off all the mustard, there’s no overpowering mustard taste imparted to the meat, but it will be juicy and flavorful. The Worcestershire in the marinade is salty enough that you won’t need to add any additional salt to the steak. We devoured ours with some oven-roasted potatoes and a simple green salad.