Sweet and Spicy Marinated Grass Fed London Broil
For more delicious recipes using North Carolina Beef, click on over to the Got To Be NC Blog Tour!
You guys, this meal was incredible. The beef, while lean as grass fed beef should be, was juicy and flavorful. I used a couple of NC-made products in the marinade, too: Cottage Lane Kitchen‘s Get Me a Switch spicy pepper relish and Bone Suckin’ Sauce‘s Mustard. The real star of the meal is the beef, though: sold as London Broil, which is a cooking method rather than a cut, Baldwin London Broil is very lean Top Round Beef. The London broil method is to score the meat all over, marinate in a flavorful marinade for a few hours overnight and the cook it to no more than medium rare. The result is juicy and flavorful, and when cut across the grain, tender as well.
The London Broil cooking method works well for lean cuts of beef such as flank steak and top round. While originally broiled, hence the name, most London broils are cooked on grills these days, although I used my grill pan. Since my top-round was about 2″ thick, I seared it in the grill pan and then finished it in the oven until the internal temperature was 125F. I let it rest for about 15 minutes, and the final temperature was right around 130-132F, a lovely medium-to-medium-rare.
How to Prepare a London Broil
Preparing London Broil is very easy, friends. Here’s how you do it:
- Make a flavorful marinade (oil, vinegar, spices)
- Score the meat in a diamond pattern on both sides.
- Marinate for 4-6 hours or overnight.
- Remove meat from fridge about an hour before cooking.
- With thinner cuts, cook 3-4 minutes per side making sure the internal temperature doesn’t exceed 130F.
- With thicker cuts, sear in the grill pan 2-3 minutes per side and then finish in a 375F oven until the internal temperature reaches 125F.
- Either way, allow the meat to rest for a few minutes before slicing thinly across the grain.
- I opted to use the marinade to make a sweet-spicy pan sauce. This is optional but delicious.
If you have so much going on that you don’t want to deal with internal temperatures, you can cook the meat in your slow cooker. Just put the meat and the marinade in the slow cooker and cook on low for 8-10 hours until it is falling-apart tender. It won’t be a lovely pink inside, but that is a small price to pay for not having to babysit your beef while you’re trying to get the rest of your meal prepared.
And now, the recipe. I’ve also made a long pin for you so you can save this grass fed London broil recipe on Pinterest. Enjoy! (We certainly did!)
- 1/2 cup olive oil
- 1/2 cup Cottage Lane Kitchen Get Me a Switch or other spicy pepper relish (not jelly)
- 1/2 cup red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Bone Suckin' Mustard or other sweet mustard
- 2 Tablespoons sorghum syrup or honey
- 4 cloves garlic , minced
- 2 teaspoons kosher salt
- lots of freshly ground black pepper
- 2-3 pound Baldwin Charolais Beef top round roast or similar , scored on both sides in a diamond pattern about 1/4" deep
- 1/4 cup heavy cream
- 2 teaspoons flour dissolved in 1/4 cup water
- 3 Tablespoons olive oil , divided use
- 1 large sweet onion
- 1 pound crimini mushrooms
- 2 Tablespoons spicy pepper relish (such as Get Me a Switch)
- 1/2 teaspoon dried thyme (or 2 teaspoons fresh)
- kosher salt and freshly ground black pepper , to taste
- Whisk all the ingredients together until evenly incorporated.
- Place your cut of beef in a gallon-size zip top bag and pour in the marinade.
- Press out as much of the air as you can and seal the bag. Massage the meat through the bag so the marinade and garlic can get down in the diamond pattern.
- Place the bag in a baking dish (just in case of leaks) and marinate overnight.
- Remove the meat from the fridge about an hour before cooking. Take the meat out of the bag and pat it dry.
- Reserve the marinade in a small pan. (See Alternative Slow Cooker Instructions in the Notes).
- Set a rack in the center of the oven and preheat to 375F.
- Heat grill pan over medium-high heat.
- Sear meat for 4 minutes a side (rotating 90 degrees after 2 minutes to achieve a diamond pattern).
- Place the pan in the preheated oven and roast to an internal temperature of 125F. Cooking time will vary depending on the thickness of the roast. My 2" thick roast took about 25 minutes. Make sure you have a meat thermometer to check the temperature.
- Remove the meat to a cutting board and tent with foil for 15-20 minutes.
- While the Beef is resting, make the sauce.
- Bring the reserved marinade to a boil over medium-high heat. Boil for 3 minutes to slightly reduce and get as much flavor out of the garlic as you can. Strain through a fine-mesh strainer and put back on the heat.
- Add the heavy cream and flour/water slurry.
- Bring to a boil and cook for about a minute to cook off the raw flour taste.
- Use an immersion blender to emulsify the sauce. Keep warm over low heat until serving.
- Slice the onion thinly.
- Wash and quarter the crimini mushrooms (cut larger caps into 6ths)
- Heat a heavy skillet (I used cast iron) over medium-low heat. Add half the oil.
- Add all the onions and a pinch of salt and cook slowly over medium-low heat for about 10 minutes, until the onions have given up a bit of their juices and are softening.
- Add the pepper relish and cook for an additional 20 minutes until onions are very soft and lightly caramelized. Stir frequently so they don't burn and adjust heat as necessary.
- Add the rest of the oil, the mushrooms and thyme along with another heavy pinch of kosher salt and black pepper.
- Cook until the mushrooms release their juices, the juices evaporate and the onions and mushrooms are nicely caramelized, another 10-15 minutes. Taste and adjust seasonings as necessary.
- After resting, slice the meat thinly across the grain. Pass the sauce and the caramelized onions and mushrooms at the table.
Prep time does not include time to marinate or resting time. Cooking time is approximate.
Slow Cooker Directions
Marinate the beef overnight.
Add the beef and all the marinade to your slow cooker and cook on low heat for 8-10 hours or until very tender. Serve the meat in the sauce as-is or keep the meat warm and finish the sauce as in the original instructions.
You can also add the onions and mushrooms to the slow cooker at the same time if you'd like.
Once all the cooking is done, here’s what you end up with: an impressive holiday roast of marinated grass fed London broil:
That was a long one, friends! But I had such an amazing time at Baldwin Family Farms and learned so much from Mr. Baldwin that I wanted to share it with you.
Please consider local options when it comes to your holiday meal planning. If you live in North Carolina, you are very fortunate to never be too far away from locally raised beef. Now that you know, find a farm near you and set up a visit.
Thank you so much for spending some time with me today. Take care, enjoy the marinated grass fed London broil recipe, and have a lovely day.