London Broil with Caramelized Onion Butter
We’ve been on a London Broil kick around here lately. It seems to be on sale fairly regularly and cooks up really quick. We’ve learned that since it can be a tough cut of meat. Marinating it is the way to go, so that’s where we’ll start here.
Mix together the Worcestershire (I swear I never pronounce that the same way twice!) sauce with the garlic powder. Pour that over the London Broil in a ziplock freezer bag or shallow dish. Let it marinate in the fridge for a minimum of an hour and up to 4 hours.
Now onto the caramelized onion butter. The purpose of this butter is twofold. It will be put on top of the hot London Broil to melt as a “sauce”. The rest can be be used to schmear on buns for the twofer recipe I’ll be sharing next.
If you’ve never caramelized onions, I can’t recommend it enough! It takes some time, but it’s worth it because at the end you have soft, buttery, sweet onions that are delicious in so many things (in this dip, for example). To get started, heat your olive oil in a heavy-bottomed pan over medium heat. Add the onion and salt and give it a stir.
Let that cook 30-45 minutes and stir occasionally. As you stir, make sure you scrape up any browned bits on the bottom of the pan.
The onions are done when they are soft and a deep golden brown. Yum!
Let the caramelized onions sit for about 5 minutes. Then dump them and the butter into a food processor or blender.
Now blend until they are mixed together and the onion is minced.
Lay out a piece of plastic wrap and spread the onion butter on it.
Roll it into a rough log and roll the wrap over it. Then twist the ends a few times.
Store this in the fridge until you’re ready to cook your London Broil.
Now it’s time for the meat! Heat your grill to high. Take the London broil out of the marinade and shake any excess liquid off. Now place it on the grill.
Cook on each side about 7 minutes or until it lifts easily off the grill (I find this is meat’s way of telling you it’s ready to be flipped, lol). Cook until medium-rare or medium. This cut of meat is best served with some pink in the middle, so if you’re a person that likes your meat medium-well or more, this is not the cut for you.
When the meat is done, set it on a plate or cutting board to rest. Take about half of your onion butter and cut it into slices. Put the slices on top of the meat to melt.
Once the meat has rested, cut it into thin pieces and serve. If you plan on making my other twofer recipe with the meat, you’ll want to set aside about half.
Enjoy!
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Ingredients
- 1 2-pound London Broil
- 1/2 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 stick unsalted butter at room temp
- 1 onion, sliced in half and into half moons
- 2 teaspoons olive oil
- 1/2 teaspoon salt
Instructions
- Mix Worcestershire sauce and garlic powder. Marinate the London Broil in this mixture 1-4 hours.
- Now onto the caramelized onion butter. The purpose of this butter is twofold. It will be put on top of the hot London Broil to melt as a "sauce". The rest can be be used to schmear on buns for the twofer recipe I'll be sharing next.
- Heat your olive oil in a heavy-bottomed pan over medium. Add onion and salt and stir. Cook 30-45 minutes, stirring occasionally. As you stir, make sure you scrape up any browned bits on the bottom of the pan. Cook until onions are soft and a deep golden brown.
- Let sit about 5 minutes.
- Blend butter and onions until they are mixed together and the onion is minced.
- Lay out a piece of plastic wrap and spread the onion butter on it. Roll it into a rough log and roll the wrap over it. Twist the ends a few times. Store in fridge until ready to cook London broil.
- Heat grill to high.
- Shake excess liquid off London broil. Cook on the grill about 7 minutes on a side or until it lifts easily off grill. Flip and cook until medium-rare or medium.
- Rest on a plate or cutting board. Cut about half of onion butter into slices and top the meat to melt.
- Once meat has rested, cut it into thin pieces and serve. If you plan on making my other twofer recipe with the meat, you’ll want to set aside about half.