London Broil Carpaccio with Honey Glazed Pecans and Horseradish Aioli
This is the meat dish you are always looking to make for lunch — the one that can be served at room temperature and still taste and look beautiful. It’s a rare find!
Note: Use a high quality cut of London broil (such as the Pom cut from Pomegranate) for best results.
Ingredients
1 (2-pound) London broil
Olive oil, as needed
Kosher salt, as needed
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
Freshly cracked black pepper, as needed
3-4 tablespoons horseradish sauce (such as Woeber’s)
½ red onion, sliced thinly
2 tablespoons dried cherries
2 tablespoons honey glazed chinese pecans
Micro greens or fresh parsley, for garnish
Maldon salt, for garnish
Preparation
Preheat sous vide to 130°F.
Place London broil in a gallon-sized freezer zip lock bag. Drizzle with olive oil, and add a sprinkle of salt, rosemary, and thyme to the bag. Seal bag most of the way, then slowly lower it into the water bath to force the air out. Seal bag the rest of the way and cook for 8 hours.
When roast is done, pat dry with paper towel. Generously season with salt and drizzle with olive oil. Sprinkle with a generous amount of cracked pepper until coated, and press pepper down into the meat to create a crust.
Heat a large cast iron or heavy skillet over high heat. Sear London broil for 2-3 minutes per side, until nicely browned. Transfer to a cutting board and let rest.
Using a sharp chef’s knife, slice London broil as thinly as possible and arrange on a large platter.
To serve, add dollops of horseradish sauce and scattered onion, dried cherries, and pecans over meat. Garnish with parsley or microgreens, Maldon salt, and a drizzle of good quality extra virgin olive oil.
Oven Method: Generously season the meat and coat with cracked pepper, then sear in a cast iron pan for 4-5 minutes per side. Continue cooking in a 350°F oven until an internal temperature of 130°F, about 20 minutes. Let rest.