Sliced London Broil
London Broil is a fantastically tender cut of bison that is fantastic after marinating for a few hours. This London Broil is not only photo perfect, but the marinate also permeates the meat and creates a beautiful flavor sensation!
1 clove garlic, minced
1 1/2 teaspoons salt
3 tablespoons soy sauce
1 tablespoon ketchup
3 tablespoons olive oil: 1 tablespoon olive oil for the marinade, 2 tablespoon olive oil for searing
½ teaspoon ground black pepper
½ teaspoon dried oregano
4 - 5lbs bison London broil
In a bowl, combine the garlic, salt, soy sauce, ketchup, olive oil, black pepper, and oregano.
Cut diamonds into both sides of the meat, about 1/8 inch deep. Essentially, you're looking to create a criss-cross pattern all over the meat to allow the spices to better permeate the meat.
Wrap the London Broil tightly in aluminum foil, and refrigerate for about 6 hours or more. Flip the meat at least once during this refrigeration.
In a pan, pour 2 tablespoons olive oil and heat the pan on high for a beautiful sear on both sides, then cover until the meat reaches 5 degrees below your preferred temperature (we cooked this to medium rare in the photo). Alternatively, you can also grill this cut as well!
Rest the bison for 5-10 minutes, serve, and enjoy!
Temperatures for your reference:
Rare: 115-120 degrees Medium Rare: 121-129 degrees Medium: 129-135 degrees
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