London Broil

By carvalhohm

Ingredients

• 1.5 lb London Broil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon whole peppercorns, crushed
• 2 tablespoons Worcestershire Sauce
• 1/2 cup soy sauce
• Extra virgin olive oil
• 1 Mayan sweet onion, cut into large pieces
• 2 russet potatoes, cut into large pieces
• 6 garlic cloves, peeled & whole

Details

Adapted from whats2eat2day.com

Preparation

Step 1

Cut 1/4″ slits into the meat, six slits or so per side. Rub the London Broil with some extra virgin olive oil.

Combine the onion powder, garlic powder, cayenne pepper, paprika, basil, oregano, thyme, peppercorns, Worcestershire sauce and soy sauce. Mix well.

Place the London Broil in a plastic bag and pour in marinade.

Seal the bag making sure to get as much air out of the bag as possible. Marinate the meat over night.

The following day:

Turn Ninja 3-in-1 to STOVETOP HIGH. Sear meat on each side and remove from Ninja.

Add potatoes and onions to the pot and place the meat on top of the vegetables. Place the garlic cloves into the pot.

Drizzle some extra virgin olive oil over it all.

Cover and set the Ninja to SLOW COOK LOW for 6 hours. There is no need to add any additional liquid. There is a plenty of liquid that forms while cooking and makes a nice aus jus.

Approximately 45 minutes before it was done, I added some fresh sweet white corn that had been shucked and rolled in foil.