2lbLondon broil (might also be labeled as Top Round Steak)
2tablespoonsolive oil
Instructions
Preheat oven to 325F and pull out your steak to warm up to room temperature.
In a bowl, combine coffee, sugar, chipotle, cocoa, salt and ginger.
Place steak on a plate and pat dry with paper towels.
Rub coffee mixture onto steak, covering all sides.
Add olive oil to a saute pan large enough to fit your roast.
Heat pan over medium high heat.
When the oil is hot, carefully add London Broil to the pan and cook for 5 minutes without moving it.
Flip the steak and sear an additional 3 minutes.
Transfer to the oven.
Cook until a thermometer reaches 125F (about 10-20 minutes more)
Pull the pan out of the oven and transfer the roast to a cutting board and let rest for 5-10 minutes.
Slice meat as thinly as possible against the grain.
Notes
This recipe is excellent for sandwiches. For the thinnest slices, refrigerate beef before carving.
Our old thermometer bit the dust, so I've been testing out this ThermoPro I purchased on Amazon. So far it's reliable, easy to use and the price is very reasonable.
If you primarily want to make sandwiches with the London broil, you can get a larger cut and refrigerate the meat before slicing. I was able to hand cut paper thin slices once the meat was cold.