HERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS

Yesterday was a fun day in the store.  Our clients for the first time received a taste of my cooking.

Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got a delicious tender bite. Somewhere around 11 am my Sous Vie changed temp from the 120 degree holding temp to 299 degrees. One person got a very rubbery overcooked piece & I apologize.  At this point I rushed out to slice up the 2nd London Broil & make a fresh batch of grits. Instead of relying on my counter top model Sous Vide I brought up my real deal Anova Model.  Yes I’m a kitchen gadget junkie who owns 2 type of Sous Vide. Go with the Anova, I wish I had the first time. If using an oven please find instructions in the recipe notes section.

My favorite moment was when a woman who hated grits didn’t realize she was eating grits. She kept jokingly telling me I was lying as there was no way she enjoys grits. She bought a bag, I hand wrote the recipe so she could make herself a batch this morning.

We recently began carrying  Yellow & White Corn Meal from Yates Mill. The Mill is less than 10 minutes from the farm & has wonderful classes for families throughout the year.  Once a month they grin Corn Meal on the old mill. A few high end restaurants  in Raleigh serve it and now we sell it. Most store charge between $10- $15 for Artisan Local Corn Meal. Here at NCF we sell a 2lb bag for $5. Not bad, eh?

I promised many folks the recipe would be up today.  Please look in the note section for the traditional method on cooking the London Broil. There are no photos as I did this as a last minute demonstration and began cooking late Friday Night.

Herb Crusted London Broil
A savory marinated London Broil crusted with Rosemary cooked Sous Vide style. This recipe uses Tamari a Gluten-Free type of Soy Sauce.
Prep Time 10 min
Cook Time 8-10 hours
Servings
8 oz servings

Metric
US Imperial
INGREDIENTS
Herb Crusted London Broil
Red Hoop Cheddar Grits
INSTRUCTIONS
Herb Crusted London Broil
  1. Heat a Large Skillet on High, Heat Sous Vide water bath to 135 degrees
  2. Sear each side of London Broil
  3. Season each side of meat with Salt, Pepper, Garlic Powder, Onion Powder, & Crushed Rosemary
  4. Combine Liquids place in vacuum seal bag with London Broil
  5. Seal bag place in Sous Vide bath for at least 8 hours.
  6. Remove from Sous Vide bath slice and serve over Cheddar Grits
Red Hoop Cheddar Grits
  1. Combine Liquid in a 4 Quart Pan
  2. Heat on Medium Heat until simmering
  3. Slowly stir in grits with a whisk. Lower heat to Low and stir often Cook for 10 min
  4. Stir in Cheddar Cheese
  5. Season with Salt & Pepper
RECIPE NOTES

Below is a Steak Temperature Chart from Google

Rare 130 to 135°
Medium Rare 140°F
Medium 155°F
Well Done 165°F

To cook London Broil in the oven

 

  1.  Season meat add marinade  place in bag with marinade for 8-10 hours
  2. Heat Broiler to 500 degrees
  3. Place meat on rack over jelly roll sheet pan
  4. Cook for 10 minutes on each side  for rare meat (add 2 min. to each side for each additional level of meat temp)
  5. Let sit for 7-10 minutes
  6. Slice thinly opposite the grain of the meat.
Store Manager and resident chef at Ninja Cow Farm LLC
Lucy lives and works on Ninja Cow Farm. Most days you'll find her tending to the garden or working in the store. She's cooked in restaurants and as a Personal Chef.

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