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.