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.
| Prep Time | 10 min |
| Cook Time | 8-10 hours |
| Servings |
8 oz servings
Metric US Imperial |
- 3 LB London Broil
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon garlic powder
- 2 Teaspoon Crushed Rosemary
- 1/3 Cup Tamari Sauce Soy Sauce can be substituted
- 1/3 Cup Pinot Noir
- 2 Tablespoon Balsamic Vinegar
- Salt & pepper to taste
- 1 Cup Yates Mill Corn Meal
- 3 Cups Whole Milk
- 1/4 Cup heavy cream
- 1 1/2 Cups Water
- 8 Ounces Red Hoop Cheddar Cheese Shredded
- Salt & pepper to taste
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Heat a Large Skillet on High, Heat Sous Vide water bath to 135 degrees
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Sear each side of London Broil
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Season each side of meat with Salt, Pepper, Garlic Powder, Onion Powder, & Crushed Rosemary
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Combine Liquids place in vacuum seal bag with London Broil
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Seal bag place in Sous Vide bath for at least 8 hours.
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Remove from Sous Vide bath slice and serve over Cheddar Grits
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Combine Liquid in a 4 Quart Pan
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Heat on Medium Heat until simmering
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Slowly stir in grits with a whisk. Lower heat to Low and stir often Cook for 10 min
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Stir in Cheddar Cheese
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Season with Salt & Pepper
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
- Season meat add marinade place in bag with marinade for 8-10 hours
- Heat Broiler to 500 degrees
- Place meat on rack over jelly roll sheet pan
- Cook for 10 minutes on each side for rare meat (add 2 min. to each side for each additional level of meat temp)
- Let sit for 7-10 minutes
- Slice thinly opposite the grain of the meat.