London Broil (à la True Grass Farms)
After stopping by our booth to pick up some pastured steak at the North Beach farmers market, one our lovely patrons, Lauren C., was eager to get back home and fire up the oven. Before sitting down to eat, she kindly snapped a few shots of an evening that would soon earn her “rave reviews,” a meal that we at True Grass Farms were sorry to miss–though knowing we helped makes all our work here worth while. Below is our recipe for this versatile cut, one that Lauren expertly paired with brussels sprouts and fingerling potatoes.
Thanks Lauren! And we hope to see you next Sunday.
- London Broil (4 lbs)
- garlic and onion
- Black pepper (a small hands worth)
- Salt (conspicuous pinches)
- Lard (spoon full) Thyme (one or two sprigs)
- Red wine vinegar (a couple of caps)
- Honey (one full dripping spoon)
- Stout ale (early evening cup worth)
- California Bay leaf
Preheat oven to 270 F. Cut meat into smaller pieces. Rub pepper, salt and lard on the meat. Slice bacon into bits. Chop onions and garlic into smaller pieces.
Sprinkle thyme on bacon strips, laying sprigs beside bacon before cooking. Make half a dozen cuts on the broil. Insert garlic and bacon in the holes. Place steak on a well-oiled pan, cover with onions.
Mix the remaining ingredients in a bowl and pour them over the steak. Top it off with a dash of salt and pepper. Cover with foil and bake for three hours. Be patient; read the newest True Grass Farms blog post while you wait.
Once cooked, let rest for 15 minutes. Cut it into thin slices. Serve hot.