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French Dip London Broil Sliders
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French Dip London Broil Sliders

French Dip London Broil Sliders

Don't hate me, but London Broil is more often flank or top round - and I prefer tri tip, so there. But what really matters is how amazing this whole thing is.

Makes roughly 10 per pound

Ingredients

Bone Marrow Jus

  • 3 beef marrow bones (about 4–5 inches long)
  • 2 cups beef broth
  • 1/4 cup red vermouth
  • 1 tablespoon Worcestershire
  • 2 sprigs fresh thyme
  • 4 large cloves garlic, peeled & smashed
  • 1/3 cup softened butter

‍Caramelized Onions

  • 3 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • Kosher salt and coarse ground black pepper to taste

‍Tri Tip

  • 1.5–2 pound tri tip
  • 1/3 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon coarse ground black pepper
  • 1/3 cup mayo

For Assembly

  • Small French slider rolls
  • Provolone cheese slices

‍

Directions

Bone Marrow Jus - Do this the day before if you want

  1. Preheat oven to 400
  2. Place marrow bones cut-side up on a baking sheet, drizzle lightly with oil, and season with salt & pepper - roast for 15–20 minutes until bubbly and golden. Scoop out marrow, but save the bones
  3. In a saucepan, put the beef broth, vermouth, Worcestershire, thyme, garlic, the roasted marrow, and the bones
  4. Simmer gently for 25 minutes, then strain out he solids (but keep the cloves), and set aside the jus
  5. Smash the cloves into a paste, and mix well with the butter - set aside

Caramelized Onions

  1. Melt butter in a large skillet over medium-low heat. Add onions and a pinch of salt and pepper
  2. Cook slowly, stirring occasionally, until golden brown and jammy - about 25–30 minutes

Tri Tip

  1. Whisk together the soy, Worcestershire, balsamic, garlic, olive oil, and black pepper. Place the steak in a zip-top bag, add marinade (but hold back 2 tablespoons) and refrigerate - at least 2 hours or overnight
  2. Combine reserved marinade with mayo - mix well and set aside
  3. Heat grill to high
  4. Remove steak from marinade and grill, turning often until an instant read thermometer registers approximately 132 for medium-rare, let rest at least 10 minutes, then slice thinly against the grain

For Assembly

  1. Split buns and brush with the garlic butter then toast on a griddle until golden
  2. Spread some of the mayo/marinade sauce on the bottom bun, some sliced steak, caramelized onions, and finally the provolone - melt the cheese
  3. Pour warm bone marrow jus into ramekins. Dunk. Repeat. Moan a little. Keep going