{"id":7385,"date":"2019-01-25T20:50:08","date_gmt":"2019-01-25T20:50:08","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7385"},"modified":"2019-01-25T21:07:10","modified_gmt":"2019-01-25T21:07:10","slug":"london-broil-and-a-woman-with-a-wand","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/25\/london-broil-and-a-woman-with-a-wand\/","title":{"rendered":"London Broil And A Woman With A Wand"},"content":{"rendered":"

Magic wands DO exist.\u00a0 And we call them Sous Vides.\u00a0 I’ve wielded mine without the glitter shower of a fairy, but I feel no less fairy godmother like with my sous vide wand.\u00a0 Last night I made london broil.\u00a0 Yes, from our cow.\u00a0 I didn’t know this, but several of these things come from one whole cow.\u00a0 The point is….I have what I think is too many of these suckers.\u00a0 So I dropped two into the sous vide.<\/p>\n

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London broil is not necessarily terribly tender.\u00a0 In the past I’ve scored it.\u00a0 I’ve garlic rubbed it.\u00a0 I’ve left it in marinade in the fridge for two days.\u00a0 I got tender beef in two hours in the sous vide without all the fuss and knife work and flipping and dipping of years past.\u00a0 It’s glorious.\u00a0 And it comes out perfect every time.\u00a0 You can pick up a sous vide wand for about a hundred bucks.<\/p>\n

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Sous Vide London Broil<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> gallon<\/span> ziploc freezer bag<\/span><\/li>
  • 1<\/span> london broil roast<\/span><\/li>
  • 1\/4<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1<\/span> cup<\/span> marinade of your choice<\/span><\/li>
  • 2<\/span> tablespoons<\/span> minced garlic<\/span> optional depending on marinade<\/span><\/li>
  • 1<\/span> tablespoon<\/span> peanut oil<\/span> or other high heat oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the sous vide wand in a large pot of water to 135.\u00a0 Add all the ingredients except the peanut oil\u00a0 to the bag, zip it close, and rub the meat through the bag to ensure coverage.<\/div><\/li>
    • Unzip the bag.\u00a0 Using displacement, slowly lower the bag into the water bath and clip to the side of the pot when the meat is submerged, leaving the top part of the bag above the water.\u00a0 Cook for two hours.<\/div><\/li>
    • Turn the sous vide wand off.\u00a0 Remove the bag from the pot and then remove the meat from the bag.\u00a0 Thoroughly pat the meat dry with paper towels and let it rest for about 20 minutes.<\/div><\/li>
    • In a cast iron skillet on medium high, heat the peanut oil until shimmering.\u00a0 Sear the meat on both sides for about 15 to 20 minutes total.\u00a0 Remove the meat from the pan and let it rest for about 10 minutes.\u00a0 Slice across the grain and serve!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      Magic wands DO exist.\u00a0 And we call them Sous Vides.\u00a0 I’ve wielded mine without the glitter shower of a fairy, but I feel no less fairy godmother like with my sous vide wand.\u00a0 Last night I made london broil.\u00a0 Yes, from our cow.\u00a0 I didn’t…<\/p>\n","protected":false},"author":1,"featured_media":7386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190124_195107_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1V7","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7385"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7385"}],"version-history":[{"count":3,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7385\/revisions"}],"predecessor-version":[{"id":7392,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7385\/revisions\/7392"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7386"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}