Picked up a couple of London Broil steaks from BJ's Wholesale yesterday, here's what happened:
I seasoned them with S&P, Mad Hunky's JAB, bagged them along with 4 pads of butter per steak, then into the Sous Vide @ 134 for 6 hours, then seared over the Vortex using RO lump. So tender and juicy... YUM!
Served up with fried brussel sprouts, drizzled with a homemade vinaigrette, sauteed shrooms and sweet onions, and baked Yukon Gold taters. The taters were wrapped in foil with S&P and butter, then placed around the base of the Vortex for an hour...
Thanks for lookin'!