Bison London Broil Recipe With Herb Compound Butter

Although London broil sounds like something from England, it’s actually a dish with North American origins. The flavorful marinade has enough acidity to break down the tough muscle fibers in cuts like flank steak or top round steak, and the long marinating time ensures that this dish turns out tender and delicious. The broiler gives the meat an excellent seared, flavorful crust. An herb compound butter is the perfect finishing touch that takes this recipe from good to amazing. Serve with generous pats of compound butter on top — this will be your new favorite way to cook cuts like flank steak or top round.

If You Like Beef, You’re Going To Love Bison

If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever. Many customers tell us that once they try bison, they’re amazed at how delicious and versatile it is — any recipe that you’d typically use beef for, bison meat will taste great in.

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on over 5,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. When we introduced these bison to the land our ranch is on, they were the first buffalo to roam there in over 100 years. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Ingredients:

• Approximately 2 lbs bison flank or top round steak, sliced into 1 ½ inch thick slices for cooking
• ¾ cup bison bone broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons avocado oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the herb compound butter:

• 4 tablespoons grass fed butter, room temperature
• 1 tablespoon chopped fresh parsley
• 1 ½ tablespoons chopped chives
• 2 teaspoons chopped tarragon
• 2 teaspoons freshly squeezed lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Whisk together the bone broth, lemon juice, avocado oil, soy sauce, Worcestershire sauce, sea salt and freshly ground black pepper. Add the sliced steak to the marinade, either in a bowl that allows the steak to be completely submerged or in a ziploc bag. Marinate the meat for a minimum of 6 hours, or overnight if time permits.
2. In a small bowl, combine the ingredients for the herb compound butter. Mix thoroughly, then cover the container and refrigerate.
3. Once the steak has finished marinating, take it out and discard the liquid. Gently pat the meat dry with a paper towel.
4. Turn on the broiler and prepare a broiler pan with a rack. Prepare the oven so that the meat will cook about 4 inches away from the broiler itself. Broil the meat for approximately 25 minutes, or until the meat is cooked to medium rare. Flip once halfway through the cooking time.
5. Let the meat rest for approximately 10 minutes before serving. Slice into thin slices and serve with herb compound butter. Serve and enjoy immediately.

Our Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.