Sous Vide and Smoked London Broil
Take your London broil to the next level by smoking it and then sous vide it! This recipe is a true crowd-pleaser (and super simple)
Equipment
- Pit Boss Grill
- Vaccum Sealer
- Sousd Vide
Ingredients
- 2 lbs top round steak London Broil or flank steak
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 garlic cloves
- 2 sprigs of fresh rosemary
Instructions
- Season your meat liberally with salt, pepper, and garlic powder.
- Preheat your pit boss smoker on the S setting.
- Put your 2 portions on the smoker and smoke until internal of 125°F.
- While that’s happening, prepare your sous vide – Set to a temp roughly 130°F, you can do it lower than this but I wouldn’t recommend under 130°F.
- Once the meat hits the internal temp of 122°F remove it from the smoker.
- Put both portions in a vacuum-sealed bag using a vacuum sealer. Alternatively, you can use a snap-lock bag but if you’re doing this, research the water sealing method for sous vide.
- Cook for 21-24 hours at 130°F. Cover and now you can leave it, go about your day.
- It’s the next day, almost ready to remove!
- Now we need to prepare an ice bath. Pull your meat from the smoker and submerge it in the ice bath for 20 minutes.
- Pat your meat dry with a paper towel and preheat your smoker or grill to max temp.
- Spray the meat with some oil and put it on over the fire pit, open the fire pit and start searing.
- Wait until you’ve reached your desired sear and remove.
- Let them rest for 10 minutes before slicing.
- Slice your cuts against the grain.
- Serve and enjoy!