- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
This is the meat dish you are always looking to make for lunch: the one that can be served warm or at room temperature and still taste and look beautiful. It’s a rare find!
1 (2-pound) London broil
Gefen Olive Oil, as needed
Kosher salt, as needed
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
freshly cracked black pepper, as needed
3 to 4 tablespoons horseradish sauce (such as Manischewitz)
1/2 red onion, sliced thinly
2 tablespoons dried cherries
2 tablespoons honey-glazed Chinese pecans
microgreens or fresh parsley, for garnish
Maldon salt, for garnish
1/2 tablespoon silan, such as Heaven & Earth Date Syrup
Preheat sous vide to 130 degrees Fahrenheit.
Place London broil in a gallon-sized freezer Ziploc bag. Drizzle with olive oil and add a sprinkle of salt, rosemary, and thyme to the bag. Seal bag most of the way, then slowly lower it into the water bath to force the air out. Seal bag the rest of the way and cook for eight hours.
When roast is done, pat dry with paper towel. Generously season with salt and drizzle with olive oil. Sprinkle with a generous amount of cracked pepper until coated, and press pepper down into the meat to create a crust.
Heat a large cast iron or heavy skillet over high heat. Sear London broil for two to three minutes per side, until nicely browned. Transfer to a cutting board and let rest.
Using a sharp chef’s knife, slice London broil as thinly as possible and arrange on a large platter.
To serve, add dollops of horseradish sauce and scattered onion, dried cherries, and pecans over meat. Garnish with parsley or microgreens, Maldon salt, and a drizzle of good-quality extra-virgin olive oil and silan.
Styling and Photos by Chay Berger
How Would You
Rate this recipe?
Please log in to rate
Reviews