Step 1: Marinate

  • 1.5 lb London broil
  • ⅓ cup extra virgin olive oil
  • ⅓ cup honey
  • 2-3 tbsp balsamic vinegar
  • 4 cloves garlic, crushed
  • 1 tsp kosher salt
  • 1 tbsp gojuchang paste (optional)

Mix all ingredients together and pour into a zip-top bag with the meat. Refrigerate overnight.

Step 2: The Veg

  • 3 bulbs fennel (more if desired)
  • Optional: handful of grapes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • Generous black pepper

Cut the fennel into wedges. Toss with the olive oil, salt, and pepper, and spread across the bottom of a glass or ceramic baking dish. Roast uncovered for 15 minutes at 425F.

Step 3: Sear the Meat

Remove the meat from the marinade (save the marinade for step 5!), and sear in a hot wide pan for 2 minutes on each side.

Step 4: Bake

Remove the fennel from the oven and place the seared meat on top. Return to the oven for approximately 15 minutes (use internal temp for best results). Let the meat rest at least 15 minutes before slicing. NOTE: London broil really needs to be kept to rare or medium-rare at the most.

Step 5: Reduce Sauce

  • 2-3 star anise
  • 1 tsp Dijon mustard

Pour the rest of the marinade into a small saucepan. Add a couple of dried star anise. Simmer until the marinade reduces by about half. Add in a teaspoon of dijon mustard and whisk to emulsify. Season to taste.

Step 6: Serve

Slice the meat against the grain. Serve with the fennel and a drizzle of the sauce.