Rosemary Lemon London Broil
London broil is typically cooked using high heat methods such as grilling, broiling, or searing in a pan before finishing in the oven, with the goal of achieving a caramelized outer crust and a pink, juicy interior. It’s important not to overcook this cut due to its lean nature, which can lead to toughness. A medium-rare to medium finish is ideal, achieved by cooking to an internal temperature of around 135°F (57°C) before resting, which allows the juices to redistribute throughout the meat.
Equipment
- 1 small mixing bowl
Ingredients
- 1 2-pound London broil pinch chili powder
- 1 tsp onion powder to taste sea salt to taste black pepper ground
- 2 cloves garlic minced
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 3 tbsp coconut aminos
- 1 tbsp coconut or avocado oil
- 2 tbsp rosemary chopped
- 4 cups broccoli steamed
Instructions
- To a large re-closeable bag, add the roast.
- In a small mixing bowl mix the next 9 ingredients (chili powder through rosemary) and mix well.
- Pour sauce into bag and seal bag, squeezing out excess air.
- Turn bag over to coat roast evenly.
- Refrigerate for 2 hours.
- Empty the contents of the bag into a large crock cooker and cook on low for 6 hours or cook on high for 3 hours.
- Remove roast from crock cooker and slice.
- Serve roast with broccoli.