Entree: United States – Northeast United States – London broil

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 40 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) bison top round steak
- 2 tbsp (30 ml) ordinary cooking oil
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) garlic powder
- Water: 1–2 tbsp (15–30 ml) optional for quick pan deglaze

Instructions

1. Lightly score the surface of the top round and place in a shallow dish; rub with 1 tablespoon oil and sprinkle both sides with salt, pepper, dried oregano, and garlic powder. Marinate at room temperature 30–60 minutes or refrigerate up to 4 hours.
2. Preheat broiler or grill to high and allow rack or grate to get very hot.
3. Brush steak with remaining oil and broil or grill 4–6 minutes per side for medium-rare (times vary by thickness); the goal is a good char without overcooking the lean meat.
4. Transfer to a cutting board and rest 10 minutes under loose foil.
5. Slice very thinly across the grain and arrange on a warm platter; spoon any quick pan juices (use 1–2 tbsp water to deglaze if needed) over slices before serving.