French Dip London Broil Sliders

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