Fullblood Wagyu Top Round Roast London Broil.
You can cook Fullblood Wagyu Top Round Roast London Broil using 29 ingredients and 6 steps. Here is how you cook it.
Ingredients of Fullblood Wagyu Top Round Roast London Broil
- Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Top Round Roast.
- Prepare 1 TBSP of Olive Oil.
- Prepare 1 TBSP of Kosher Salt.
- Prepare of Marinade.
- It's 2 TBSP of Beef Stock.
- Prepare 1/4 CUP of Olive Oil.
- You need 2 TBSP of Soy Sauce.
- You need 2 TBSP of Worcestershire Sauce.
- Prepare 2 TBSP of Sliced Garlic.
- You need 1 of Lemon (juiced).
- Prepare 1 TSP of Kosher Salt.
- It's 1/2 TSP of Freshly Ground Black Pepper.
- It's of Herb Butter.
- You need 1/2 CUP of Unsalted Butter (softened).
- Prepare 3 TBSP of Fresh Chives (chopped).
- Prepare 3 TBSP of Fresh Parsley (chopped).
- Prepare 2 TSP of Tarragon (chopped).
- It's PINCH of Kosher Salt.
- It's 1/2 TSP of Freshly Ground Black Pepper.
- It's 1 of Garlic Clove (finely minced).
- Prepare 1 of Small Shallot (minced).
- It's 1 TSP of Lemon Zest.
- It's of Crispy Fried Shallots.
- Prepare 3 of Large Shallots (cut into 1/4 inch rounds).
- Prepare 1 CUP of Buttermilk.
- It's 1/2 CUP of All-purpose Flour.
- It's 1/2 TSP of Smoked Paprika.
- Prepare 1 TSP of Kosher Salt.
- Prepare 2 CUP of Vegetable Oil (for frying).
Fullblood Wagyu Top Round Roast London Broil instructions
- PREPARING THE MARINADE In a medium bowl, add the beef stock, olive oil, soy sauce, garlic, Worcestershire sauce, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk all ingredients together. This is your marinade.Place the Fullblood Wagyu top round roast in a large resealable plastic bag, and pour in the marinade. Seal the bag, while squeezing out all of the air. Refrigerate/marinate for 24 hours, while rotating the roast occasionally..
- PREPARING THE HERB BUTTER In a bowl, mix the softened unsalted butter with the chopped chives, parsley, and tarragon.Add the minced garlic, minced shallot, a pinch of kosher salt, 1/2 teaspoon freshly ground black pepper, and the lemon zest to the bowl. On a 12 inch x 12 inch piece of plastic wrap, roll up the butter into a 1 1/2 inch to 2 inch log.Place the wrapped butter log in the refrigerator until ready to use..
- PREPARING THE CRISPY FRIED SHALLOTS In a large bowl, combine the cut shallots and buttermilk. Let them sit for 30 minutes. Drain off the buttermilk.Toss the shallots with the all-purpose flour, smoked paprika, and kosher salt. Bring a heavy-bottom sauce pot and vegetable oil to 360°F.Fry the shallots in batches until golden brown. Sprinkle the fried shallots with kosher salt while hot..
- PREPARING THE FULLBLOOD WAGYU TOP ROUND ROAST About 1 hour before cooking, remove the top round roast from the bag and discard the marinade.Allow the roast to dry, and bring it to room temperature. Preheat your oven to 375°F.Heat a large cast iron pan over medium-high heat for 2 minutes. Rub the marinated Fullblood Wagyu top round roast with 1 tablespoon of olive oil. Sprinkle 1 tablespoon of kosher salt over the surface of the cast iron pan..
- Add the roast to the pan, and set a heavy skillet on top of the roast to weigh it down. Sear the roast for about 5 minutes. Then, flip it over, place the heavy skillet on top, and sear the other side for 5 minutes.Place the cast iron pan (with the top round roast) in the oven. Cook at 375°F for 10 minutes or until a thermometer placed in the thickest part of the roast reaches 110°F..
- FINAL STEPS Transfer the Fullblood Wagyu top round roast to a cutting board.Brush the meat with some of the herb butter, and tent with foil. Allow the roast to rest for about 10 minutes. Thinly slice the top round roast against the grain.Top with more herb butter, and drizzle the pan juices over the meat. Serve with the crispy fried shallots, and enjoy!.