Grilled London Broil Recipe with Dijon Mustard Marinade

Place steak in a large glass baking dish.

In a small bowl combine mustard, oil, lemon or lime juice, soy sauce, red wine, Worcestershire sauce, garlic, ginger, and pepper; using wire whisk beat well to blend. Pour mixture over 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.

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. 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.