Ingredient List:
1 — Nature Well Top Round “London Broil”
4 oz — Cow Town Steak Seasoning
1 bottle — Dr. Pete’s Coffee and Balsamic Marinade
3 Tbsp — Vilux Grape Seed Oil
1 — Jaccard Tenderizer
1 — Vacuvin Marinater
Instruction:
Take well chilled “London Broil” and Trim any excess surface fat coat off the side.
Take the Jaccard and evenly puncture the top surface ~ 2/3 of the way to the bottom of the meat, place the “London Broil” into the Vacuvin Marinater add 1/3 jar of Dr. Pete’s Coffee and Balsamic Marinade, close up and pull a vacuum and set aside at room temp ~1 1/2hr. Turn the Vacuvin Marinater regularly to coat all sides of the meat.
Release the vacuum on the Vacuvin Marinater remove the meat and coat the “London Broil” with grape seed oil and then a lite to medium coat of the Cow Town Steak Seasoning, on both sides and the edges.
Preheat the grill to high heat (2–3 sec hand hold), and sear the punctured side of the “London Broil” on the griddle on direct heat for ~ 7–8 minutes per side until meat surface is well browned. Start basting the “London Broil” with the remaining
Dr. Pete’s Coffee and Balsamic Marinade as needed to help the meat glaze and improve the bark crust! Then continue to baste and place on the grill surface to further mark and crisp the exterior, until the internal temperature is about 5° lower than rare to medium rare ~135–140° meat temp.
Remove the meat and let it rest ~15 minutes until the internal meat temp is 140–145°. To slice the “London Broil” after it has rested, it is critical to have a super sharp Lamson slicer and at a 45° angle, slice down and across the grain of the “London Broil.” Slices, should be in the 1/8″ to 3/16″ thin type of cuts.
You can add a little fresh Dr. Pete’s Coffee and Balsamic Marinade, or Chipotle Butter. Serve immediately.
Enjoy!!
