London Broil never had it so good!
Level of difficulty 3.0
If you are interested in self-customizing your roast while realizing considerable cash savings, read our article entitled You don’t have to be a butcher to learn how to disassemble a whole top sirloin primal cut. Otherwise, any top sirloin roast from the butcher’s case is suitable.
Start with a well trimmed top sirloin center cut roast that weighs between 2 lb/1 Kg and 5 lb/11 Kg.
Vacuum seal the roast in heat rated plastic and sous vide process at
130 F/54 C for 8-16 hours, as per your texture preferences and convenience. Over time, the cut will slowly become more tender–but after the roast achieves the target temperature, its appearance of doneness will not change.
After processing, the roast is fully pasteurized.
Time determines the texture/tenderness of sous vide processed proteins, but time cannot be used to MEASURE tenderness. If you are interested in determining the level of tenderness of your sous vide project in real time, familiarize yourself with The pinch and poke method. Enthusiasts should practice using this technique to test all roasts and steaks–eventually, you will be able to quickly and easily determine when any cut of any protein has become sufficiently tenderized–even if you are not using sous vide!
After your processing interval has elapsed, shock the package in iced water until it achieves 70 F/21 C. Refrigerate to 40 F/4 C. Do not put the hot package in the refrigerator–home refrigeration equipment is not designed to or capable of chilling hot foods in a safe period of time. Putting the hot package in the refrigerator also puts other foods in the vicinity at risk.
In this preserved state, the roast can be held at 40 F/4 C for at least two weeks before either proceeding to the next step or utilizing in another application. If you prefer your beef cooked to a greater degree of apparent doneness, the original processing temperature can be adjusted according to the guidelines outlined at Doneness Preferences.
Dip the chilled package in hot water (or a functioning sous vide bath) for five minutes to dissolve the gel. Cut a hole in the end of the package and harvest the juices as explained HERE.
Most recipe and method resources have finally admitted that nothing other than sodium ions can penetrate the surface of land or air dwelling proteins. We have developed a method for applying a flavorful and durable crust to roasts and/or steaks, explained in the article “Post Processing Rubs and Crusts” on our sister site, Sousvideresources.
Using a cold start for outdoor smoking can help limit exposure to toxic gases. Lipavi stainless steel racks can be used for transport and smoker processing. Set the smoker at 180 F/83 C or the lowest possible setting. A top sirloin roast of this thickness can stay in the smoker for four hours or even longer at this temperature without over cooking.
If you do not have access to an outdoor smoker, you can use a generic kitchen oven and still get excellent results. Most ovens can be set as low as 225 F/107 C, in which case the roasting process will most likely go somewhat faster–usually 1-2 hours. In either case, use a probe thermometer to make sure that the internal temperature of the pasteurized roast achieves at least 125 F/52 C.
Remove the roast from the smoker or oven. If desired, the roast can be sliced thin and served in this state, “London Broil” style.
Above: the appearance of a roast after two hours in the outdoor smoker.
Below: the appearance of a roast after 5.5 hours in the outdoor smoker:
Additionally, another step can be taken to create an even more striking visual effect.
Cut an 8 oz/225 g steak from the sous vide processed and smoked roast. Use the seasoning process described HERE on the newly exposed surfaces.
Preheat a cast iron skillet or saute pan to 450 F /232 C. Use a paper towel (or aerosol spray release) to lightly coat the grates of the pan and sear the steak on both sides until the desired appearance is achieved.
If the steak is “hot out of the smoker” this process will take no more than a minute on each side.
If the steak is “cold out of the refrigerator,” treat as raw, just as if you were cooking a steak by traditional means. Use your own judgement and a probe thermometer to confirm the internal temperature of 125 F/52 C or above.
To make the sauce in the picture, visit HERE.
Here is another application of Beef Top Sirloin:
The roast maintains the uniform appearance of doneness, “rare” in this case. This is the result of the combination of sous vide processing, low temperature smoking and the somewhat unique characteristics of beef top sirloin.
Even with the searing process being applied to the individual steak, the coloring is retained. The fact that sous vide was originally used assures retention of moisture that is extremely difficult and unreliable using other means of cooking.
See how to make the sauce HERE
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