Ingredients
Equipment
Method
Preparing the Marinade:
- In a mixing bowl, whisk together the Dijon mustard, light brown sugar, orange juice, soy sauce, fish sauce, grated fresh ginger, minced garlic, and crushed red pepper flakes. Ensure all ingredients are well incorporated to create a smooth marinade.
Marinating the Beef:
- Place your London broil in a resealable plastic bag or a shallow dish. If using a bag, ensure it is large enough to hold the meat and marinade comfortably.
- Pour the marinade over the London broil, making sure to coat the meat evenly. Seal the bag, removing as much air as possible, or cover the dish tightly. For the best flavor, refrigerate and marinate the beef for at least 3 hours, preferably overnight.
Cooking the Beef:
- When you're ready to cook, preheat your grill or broiler. Remove the London broil from the marinade, allowing any excess to drip off. Grill or broil the meat for about 6-8 minutes on each side for medium-rare, depending on the thickness. Use a meat thermometer to check for doneness, aiming for an internal temperature of 130-135°F.
- Once cooked, let the meat rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice against the grain for the best texture.
Notes
- Marinated London broil can be stored in the refrigerator for up to 3 days before cooking.
- For longer storage, freeze the marinated beef in a freezer-safe bag for up to 3 months.
- Don’t skip the marinating time; letting the beef soak up the flavors is crucial.