A classic beef dish from the other side of “the lake”, where they they speak American a little differently! All in good humor, of course!
- 1 (2 – 2 ½) lb Certified Angus Beef ® shoulder clod roast (London broil)
- 1 C beef stock
- 2 Ts brown sugar
- 2 Ts soy sauce
- 1 T balsamic vinegar
- 1 T Worcestershire sauce
- 2 tsps dried Italian seasoning (oregano, basil, thyme)
- 1 T light olive oil, canola or vegetable oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 Ts unsalted butter, cut in ½-inch dice and kept cold
Combine beef stock, brown sugar, soy sauce, vinegar, Worcestershire and Italian seasoning. Marinate roast overnight, 2 days for bolder flavor.
Preheat broiler or grill. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, season with salt and pepper and place on broiler pan; broil 15 minutes. Flip and broil an additional 12-15 minutes for medium rare (when internal thermometer registers 125°F). Allow roast to rest 10 minutes on carving board, tented with foil. Bring reserved marinade to a boil in a small saucepan, reduce heat and simmer 10 minutes, reduce sauce by half. Whisk in butter.
Slice roast very thinly against the grain; serve with warm sauce.