- 1 1.5-2lb London Broil, Minute London Broil or Crescent Steak
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons black pepper
- 1/2 teaspoon salt
Defrost and season the meat
Defrost meat in the refrigerator, then take out of the fridge to come to room temperature before roasting, 30-60 minutes.
Combine mustard, vinegar and sugar, and rub all over meat. Sprinkle with salt and pepper.
Cook the steak
…in the oven (best for larger steaks)
Pre-heat oven to 500F.
Roast meat, turning once, until a meat thermometer reads 125 (rare) or 130 (medium), approximately 10-15 minutes.
…on the stove top (best for smaller steaks)
Heat a 12″ cast-iron or stainless steel frying pan over medium heat until pan is very hot, 4-5 minutes. Add a small amount of duck fat or vegetable oil. Lay steak in the frying pan and don’t touch it until the crust forms and releases, 3-4 minutes. Flip and cook the second side, 4-5 minutes. Test for doneness — if you want it cooked a little more, lower heat and continue to cook 1-2 minutes more
Remove from heat and set on a cutting board. Cover loosely with foil and let rest for 10 minutes. Slice across the grain to serve.
Tip for Shabbat cooking: Crescent Steak can be roasted ahead and reheated, tightly covered, in a warm oven; it is so well-marbled that it won’t dry out if kept warm for several hours.