SV & Sear small London Broil?

[jjdbike]

Hey folks,

I'm looking for some input here. An acquaintance gave us a small piece of London Broil. He raises steers and shared a few odds and ends w/ us.*This is more of an experiment or trial run*than anything else.*

I'd like to try to rub & Sous Vide till nearly to temp, then touch up rub and sear all sides over white hot coals, or cast iron.

I may pound it a bit w/ tenderizing hammer. I'm looking to tenderize and retain moisture, while maximizing flavor.

Anyone here do anything like this? Any suggestions for time & temp?
If I like how it turned out, I'll try it w/ a larger piece for guests.

Thanks in advance!
JD

 

[Dweverett]

I’ve never cooked a London broil (or at least not in many years) but I did try to use sous vide to get a more tender flank steak. I don’t remember the temp but it was probably in the low 130s and I went 30 hours. Then on hot coals for a sear.

Pretty good result. Closer to ribeye texture and still medium/medium rare

Typically you don’t want to go with a long cook for something lean but sous vide opens up some very different approaches