GRASS RUN FARMS INSIDE ROUND OPEN FACED SANDWICH

Served with fried pickles and dipping jus

Prep Time: 45 mins

Cook Time: 70 mins

Total Time: 1 h 55 mins

Serves: 4

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Ingredients

100% Grass Fed Angus Beef Top Round Steak for London Broil

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Inside Round

2 lbs. Grass Run Farms Inside Round
lemon pepper seasoning, to taste
1 long Italian loaf or batard sourdough loaf
1 garlic Boursin cheese puck
3 medium white or yellow onions, sliced
3 T. olive oil
3 T. Dijon mustard
salt and pepper, to taste
1/2 lemon, juiced
arugula or watercress
3 T. fresh thyme, minced
3 T. fresh rosemary, minced
3 T. fresh chives, sliced

Fried Pickles

2 cups dill pickle chips
1 cup flour
salt and pepper, to taste
1 egg
1/2 cup buttermilk
2 cups panko breadcrumbs, finely crushed
1 tsp. cayenne
1 tsp. garlic powder
1 T. dried dill
fresh chives for garnish
salt, to taste
oil for frying
buttermilk ranch dressing

INSTRUCTIONS

Inside Round

Remove the meat from the refrigerator and let it come to room temperature, about 15–30 minutes.
Set the oven to 375°F.
Dry the meat, then rub with mustard, lemon pepper, salt, and fresh herbs.
Heat a large cast-iron pan over medium heat.
Caramelize the onions with olive oil and season with salt and pepper.
Set the onions aside.
Sear all sides of the meat in the same pan over medium heat, adding more oil as needed.
Place the meat on a sheet tray lined with parchment paper and fitted with a roasting rack. Cook until the internal temperature reaches 135°F.
Let rest for 5–10 minutes.
Cut the bread in half or slice the Italian loaf on a long diagonal. Drizzle with olive oil and place oil-side down on the grill until golden brown. Remove.
Slice the meat 1/4-inch thin and set aside.
Assemble by topping the bread with Boursin cheese, the reserved onions, sliced meat, and arugula with a squeeze of lemon.

Make the Fried Pickles

In a large bowl, mix the flour, salt, and black pepper. Place the pickle chips in the bowl and toss until well coated.
Mix the egg with the buttermilk in a separate bowl.
Place the panko on a plate and mix in the cayenne and dried dill.
In batches, dip the floured pickles into the egg mixture, then lightly dredge in the panko.
Place the breaded pickles on a large sheet tray.
In a large, heavy skillet, heat 1/2 inch of oil over medium heat until it reaches 375°F. Cook the pickles until golden brown, turning once. Work in several batches and drain on paper towels.
Serve with buttermilk ranch dressing and garnish with fresh chives.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.