Balsamic Glazed London Broil (Serves 4-5)
The most beautiful grass fed beef on display at Whole Foods Market recently was a dry-aged piece of London Broil (top round roast). London Broil is not tender meat, but it looked so pretty in its rich redness that I did not want to cut it into chunks and pressure cook it as I have done before. Instead, I marinated the meat for 24 hours and then seared it in my grill-pan until it was medium rare. The result was so good, I bought another one and prepared it the same way less than 2 weeks later.
Prep Time: 24 hours
Cook Time: 15-20 minutes
2 pound “London Broil”/Top Round Roast
Apple cider vinegar or lemon juice
Directions: Pour a cup of olive oil into a one-gallon plastic freezer bag. Add a cup of apple cider vinegar or lemon juice. Add a tablespoon of garam masala for sweetness and one or two teaspoons of garlic powder for garlickiness. Shake the bag to mix ingredients and then add meat. Seal bag, removing as much air as possible, and set in a large mixing bowl in the refrigerator while the meat marinates 24 hours. Turn the bag over in the bowl every few hours to make sure the whole piece of meat is in the marinade. Remove meat from the refrigerator and let sit on the counter 30-60 minutes before cooking so it can lose its chill. When ready to cook, preheat large skillet over high heat. Melt one tablespoon of coconut oil in skillet. Add a heavy dusting of salt and black pepper to both sides of the meat. Lay the meat in the hot-hot skillet and let sear on first side 6 minutes and then turn, using tongs (to avoid piercing the meat and letting juices run out), to sear opposite side 6 minutes. After turning meat, splash a little balsamic vinegar over the top. After the second side has seared 6 minutes, turn the meat again and splash more balsamic vinegar over the opposite side. Let the meat sear 1 more minute, then turn and sear the other side a minute. The meat is probably medium-rare after searing a total of 14 minutes, but you might check it with a meat thermometer to verify. When done, move meat to a plate and let sit 5 or 10 minutes to rest and let the juices redistribute before cutting. I let mine sit in the microwave oven so it stays relatively warm and to keep my cat Tobey from seeing if he might like to try it. After the meat has rested, cut it across the grain and with a slight angle. Cut the slices between 1/3 and 1/2 inch thick.
Notes: Click on the video for a demonstration of how to carve a London Broil.
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