London Broil

Choice Top Round Steak London Broil with lime juice, liquid smoke and dry rub

Author

Matt Robinson

I Love to cook all types of foods and try out new recipes. If it sucks the first time, adjust what you didn’t like and try it again.

Prep Time: 01:00

Recipe Time: 06:00

Temperature : 133F / 56.1C

Ingredients

• London Broil
• London Broil
• Crushed garlic
• Crushed garlic
• Liquid smoke
• Liquid smoke
• Tom Douglas steak rub
• Tom Douglas steak rub
• Olive oil
• Olive oil
• Black lava sea salt
• Black lava sea salt
• Lime juice
• Lime juice
• Worcester sauce
• Worcester sauce

Directions

1. Add steak to bag
2. Set your Anova Sous Vide Precision Cooker to 133.0ºF / 56.1ºC.
3. Lightly spritz liquid smoke into bag. Squeeze fresh lime juice into bag
4. Let meat rest to room temperature
5. Add minced garlic to both sides of steak
6. Rub with olive oil
7. Seal bag, remove all air.
8. Season both side of meat with seasoning
9. Gently massage and pound meat from outside of bag to help incorporate all seasonings and liquid
10. Dress with lime juice and Worcester sauce
11. Lest rest for 1/2 hour-hour while Anova comes to temp
12. Add steak to bag
13. Cook to desired temperature . 133 for this recipe
14. Lightly spritz liquid smoke into bag. Squeeze fresh lime juice into bag
15. Once cooked, let rest 1/2 hour to and hour before finishing.
16. Add minced garlic to both sides of steak
17. Seal bag, remove all air.
18. Gently massage and pound meat from outside of bag to help incorporate all seasonings and liquid
19. Lest rest for 1/2 hour-hour while Anova comes to temp
20. Cook to desired temperature . 133 for this recipe
21. Once cooked, let rest 1/2 hour to and hour before finishing.

Cast Iron

1. Heat cast iron to med high heat with high temp oil
2. Season both sides of steak with fresh cracked salt and pepper
3. Sear both sides 2 minutes
4. When you flip to second side, add 1/4 cup butter to pan let melt
5. Lightly spoon butter on top of steak as it finishes it searing
6. Remove from heat and let rest for 10-12 minutes before slicing
7. Slice on the bias thin strips. Plate and serve