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Fullblood Wagyu Top Round Roast London Broil

Fullblood Wagyu Top Round Roast London Broil with Herb Butter and Crispy Fried Shallots

Prep Time: 45 Minutes (plus 24 hours to marinate)
Cook Time: 45 Minutes
Servings: 5-6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 TBSP Beef Stock
  • 1/4 CUP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TBSP Worcestershire Sauce
  • 2 TBSP Sliced Garlic
  • 1 Lemon (juiced)
  • 1 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
Herb Butter
  • 1/2 CUP Unsalted Butter (softened)
  • 3 TBSP Fresh Chives (chopped)
  • 3 TBSP Fresh Parsley (chopped)
  • 2 TSP Tarragon (chopped)
  • PINCH Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1 Garlic Clove (finely minced)
  • 1 Small Shallot (minced)
  • 1 TSP Lemon Zest
Crispy Fried Shallots
  • 3 Large Shallots (cut into 1/4 inch rounds)
  • 1 CUP Buttermilk
  • 1/2 CUP All Purpose Flour
  • 1/2 TSP Smoked Paprika
  • 1 TSP Kosher Salt
  • 2 CUP Vegetable Oil (for frying)


    • Cast Iron Pan
    • Heavy-Bottom Sauce Pot


    Take the Fullblood Wagyu top round roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


    In a medium bowl, add the beef stock, olive oil, soy sauce, garlic, Worcestershire sauce, lemon juice, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

    Whisk all ingredients together. This is your marinade.

    Place the Fullblood Wagyu top round roast in a large resealable plastic bag, and pour in the marinade.

    Seal the bag, while squeezing out all of the air.

    Refrigerate/marinate for 24 hours, while rotating the roast occasionally.


    In a bowl, mix the softened unsalted butter with the chopped chives, parsley, and tarragon.

    Add the minced garlic, minced shallot, a pinch of kosher salt, 1/2 teaspoon freshly ground black pepper, and the lemon zest to the bowl.

    On a 12 inch x 12 inch piece of plastic wrap, roll up the butter into a 1 1/2 inch to 2 inch log. 

    Place the wrapped butter log in the refrigerator until ready to use. 


    In a large bowl, combine the cut shallots and buttermilk. Let them sit for 30 minutes.

    Drain off the buttermilk.

    Toss the shallots with the all purpose flour, smoked paprika, and kosher salt.

    Bring a heavy-bottom sauce pot and vegetable oil to 360°F.

    Fry the shallots in batches until golden brown.

    Sprinkle the fried shallots with kosher salt while hot.


    About 1 hour before cooking, remove the top round roast from the bag and discard the marinade.

    Allow the roast to dry, and bring it to room temperature.

    Preheat your oven to 375°F.

    Heat a large cast iron pan over medium-high heat for 2 minutes.

    Rub the marinated Fullblood Wagyu top round roast with 1 tablespoon of olive oil.

    Sprinkle 1 tablespoon of kosher salt over the surface of the cast iron pan.

    Add the roast to the pan, and set a heavy skillet on top of the roast to weigh it down.

    Sear the roast for about 5 minutes. Then, flip it over, place the heavy skillet on top, and sear the other side for 5 minutes.

    Place the cast iron pan (with the top round roast) in the oven. Cook at 375°F for 10 minutes or until a thermometer placed in the thickest part of the roast reaches 110°F.


    Transfer the Fullblood Wagyu top round roast to a cutting board.

    Brush the meat with some of the herb butter, and tent with foil. Allow the roast to rest for about 10 minutes.

    Thinly slice the top round roast against the grain.

    Top with more herb butter, and drizzle the pan juices over the meat.

    Serve with the crispy fried shallots, and enjoy!

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