Sous Vide meaning (under vacuum) is a French term for placing a food item such as poultry, meats, eggs, fish, and veggies, in a vacuum sealed bag, cooking in a water bath, more importantly, at a consistent temperature for an extended amount of time, and in doing so, will yield perfectly cooked, perfectly moist food that is restaurant quality. For many years Sous Vide units were expensive and used only in restaurant kitchens. Now thanks to the internet and the growing trend of home chefs, units are super affordable and techniques for replicating restaurant quality meats and vegetables are easily achieved at home.
Now, I love to grill, but I will admit that getting perfect results every time is not always guaranteed, different cuts of meat and temperature changes in the grill can do this. Now while I am pretty confident in my skills, I wanted to test out Sous Vide and see what the hype was all about.
I will say this, I took a $7.00 on sale, cut of Top Round London Broil, and made it taste like a prized aged steak! Seriously, in just 7 hours left virtually unattended, as I made oven fried chicken, chicken soup for my sick son who has strep throat, pork pot stickers, and brownies, I then pulled out the meat seared it for a minute and a half per side, and viola I had amazing medium London broil that was like “buttah”! Not bad for 7 hours of very little effort, and starting with a frozen, hunk of meat.
I was able to set it and forget it, and with sous vide, you don’t need a stove or oven, I placed my pot on a cutting board, set my sous vide unit up plugged in the desired time and temperature, and it was that easy!
I hope you give this Sous Vide Cajun Spiced London Broil a try.
I used a Chefman Sous Vide Precision Cooker with Digital Display I paid $88 but it is now $76. I don’t get any monetary compensation for this recommendation, just telling you what I used. It was easy to operate and comes with an access code for Club Chefman an online source, with recipes and tips for using your new product once you register your product online.
This is enough dry rub for both sides. It is very flavorful, with a little kick from the Cajun seasoning, adjust according to desired taste!
This is before I got the air out in the water bath.
See no air, completely sealed. Ready to set sail and go bathe!
After 7 hours it looks like this before searing.
This is after it was seared and after I let it rest.
Absolutely delicious! So buttery and flavorful it is perfection.
Sous Vide Cajun Spiced London Broil
Restaurant quality, melt in your mouth London Broil that is buttery, flavorful and so incredibly moist!
- Cooking time can be shortened to 5 hours if meat is not frozen. Temperature and time is for medium rare.
- London Broil Top Round
- gallon size Ziploc or vacuum sealed bag
- three binder clips
For the dry rub
- Kosher salt and cracked black pepper to taste
- 1 tsp. of the following, garlic powder, onion powder, dried marjoram,
- 1 1/2 tsp. of a steak seasoning like Montreal Steak
- 2 1/2 tsp. of Cajun seasoning
- 2 tsp. of brown sugar
- EVOO (Extra Virgin Olive Oil) drizzle per side
- Set up your sous vide machine in a large pot of water following manufacturer’s instructions. Set your temperature of 130°F, for 7 hours frozen 5 hours thawed, for medium rare.
- Rub both sides of London broil with dry rub, coat with a light drizzle of EVOO.
- Place in vacuum sealed bag, or use a Ziploc. You can seal it like a vacuum bag by getting as much air out as you can, and then zipping it almost closed, but leaving a corner open, submerge slowly, keeping the zipper part ABOVE water, and letting the circulation water seal the bag, Zipper close then clip with binder clips to hold in place or you can use a heat safe bowl to keep it submerged. You don’t want it floating to the top, I like the clips, they stayed in place and made it simple.
- Now you wait, set timer for desired time and take a nap, or Netflix and chill!
- Time to get your cast iron skillet screaming hot.
- When time is up. remove London Broil from water bath, and remove from Ziploc, place in screaming hot skillet with some EVOO, sear for 1 1/2 minutes per side, no longer, finish with 2 tbsp. of butter in skillet pouring over the meat to coat. Remove to cutting board and cover loosely with foil, let rest 15 minutes before slicing to desired thickness. I slice mine pretty thin. Get ready to be amazed! Devour!!!