- 1 — Certified Hereford Top Round “London Broil”
- 3 Tbsp — rub with love – Exotic Mushroom Rub
- 1 bottle — Classy Delites – Portobello Mushroom Sauce
- 3 Tbsp — La Tourangelle Avocado Oil
- 1 — Jaccard Tenderizer
- 1 — Vacuvin Marinater
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 Portobello Mushroom Sauce, add 3 Tbsp. Avocado Oil & mix well, close up and pull a vacuum and set aside at room temp ~1 1/2Hr. Turn the Vacuvin regularly to coat all sides of the meat.
Release the vacuum on the Vacuvin remove the meat and coat the “London Broil” with a lite to medium coat of the Exotic Mushroom Rub, 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 min’s. per side until meat surface is well browned. Start basting the “London Broil” with the remaining Portobello Mushroom Sauce 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 & crisp the exterior, until the internal temperature is about 5 deg’s lower than rare to medium rare ~135–140 deg’s meat temp.
Remove the meat and let it rest ~15 min’s. until the internal meat temp is 140–145 deg. To slice the “London Broil” after it has rested, it is critical to have a super sharp Henkel slicer and at a 45 deg. 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 Portobello Mushroom Sauce.