London Broil

Combine mustard, Worcestershire sauce, garlic, salt and pepper. Set aside

With a sharp knife, lightly cut slits into meat diagonally (just barely breaking the surface of the meat) on both sides. Brush mustard mixture on both sides once meat is on grill, making sure to brush mixture into slits that you’ve made. (I usually do this before I grill; I just put each ingredient on the meat and then flip it over, that way my husband can be all set when grilling.)

Grill to desired doneness. Before serving, thinly slice meat diagonally against the grain.