Is it just me or have you noticed that the price of beef has skyrocketed? I live with a couple of beef loving carnivores and getting an affordable beefy meal on the table is getting more and more challenging lately. So when I saw this roast on sale at the market I snapped it right up.
In the past I would have kept right on going. Even though London Broil is a flavorful cut of beef it is also one of the toughest cuts. To be honest, I have never achieved very good results in the past.
I mean, I love a good beef jerky but not when I am serving up Fajitas. Chewing on meat till your jaw aches doesn’t make for a very enjoyable meal, no matter how good it tastes. Sous Vide to the rescue! Affordable flavor and tenderness…a win-win for sure!
If you are unfamiliar with Sous Vide cooking it is going to sound like a very strange way of cooking food. Some of you may remember boil-in-bags; dropping a sealed plastic bag of food into a pot of boiling water to cook it. Sous vide cooking is a similar concept. Cooking food in a sealed plastic bag, but it does not require boiling water. The Sous Vide cooker maintains a very precise water temperature which produces very moist, juicy, tender, and flavorful foods making it almost impossible to overcook foods.
Because of the precise temperature control you have when cooking with a Sous Vide, it eliminates overcooked, dried out food producing juicy, tender, flavorful foods.
With Sous Vide cooking you have to change the way you normally think about cooking food. The temperature you use to cook food is about the doneness of the food, and the length of time you cook the food is about the texture of the food. The longer food cooks the more tender it will become.
Temperature = Doneness
Time = Texture
The Sous Vide cooking method is the perfect way to cook a really tough cut of beef. It will transform a tough as shoe leather London Broil roast into a tender, succulent, juicy and flavorful cut of beef that will melt in your mouth.
LET’S GET COOKING ALREADY!!! Sous Vide cooking…that is!!!
Start by removing beef from package and rinse it under cold water. Pat roast dry using paper towels.
Season both sides of the roast liberally with fajita seasoning. Use your fingers to press and rub the seasoning into the surface of the roast.
Place seasoned roast in a ziplock bag. Press out all the excess air in the bag and seal the bag.
Always use a freezer bag, they are thicker than regular Ziplock storage bags and will hold up while cooking without tearing and leaking. You could also vacuum seal the seasoned beef if you have a vacuum sealer.
Fill a large pot or container with water. Secure the sous vide to the side of the pot. Be sure the water level is above the minimum water level on the side of the Sous Vide.
Set temperature to 129°. When water comes up to temperature clip the ziplock bag to the side of the pot making sure the roast is completely submerged in the water.
Cover the pot and cook roast for 6-7 hours. Covering the pot with foil or plastic wrap will help prevent water from evaporating as it cooks. If the water level drops below the minimum water level, the Sous Vide cooker will turn off. Check pot periodically during the cook time to make sure the water level stays above the minimum level. Add more water to the pot if needed.
After 6-7 hours, remove the ziplock bag from the pot and remove roast from ziplock bag. Pat roast dry using a paper towel.
It’s not going to look very appetizing at this point. It is completely cooked through at this point and you could certainly slice it and eat it. But taking the extra step of browning the meat will not only make it look more appetizing, but it will add even more flavor.
Slice onions and bell peppers, set aside.
Place 1 tablsespoon vegetable oil in a cast iron skillet and heat over medium high heat.
When oil is hot place roast in the pan and cook until seared and browned, about 1-2 minutes. Flip roast over and sear the other side, 1-2 minutes. Remember, the meat is fully cooked, we are just adding a nice sear to the meat for some color, texture and added flavor.
Remove roast from the pan and allow it to rest while you cook the onions and peppers.
Place another tablespoon of oil to the pan. Add the sliced onions to the skillet and cook until they start to soften, scraping up any browned bits in the bottom of the pan. Cook for about 3-4 minutes.
Add the sliced green bell peppers to the pan and cook until peppers are crisp tender, about 1-2 minutes.
Add ⅓ cup water and another tablespoon of Fajita seasoning. Cook until most of the water evaporates, stirring often.
While onions and peppers finish cooking, slice roast into thin strips cutting it against the grain.
Add the sliced beef to the onions and peppers in the pan. Toss to coat with sauce and everything is heated through, about 30 seconds to 1 minute.
Heat flour tortillas in a skillet or heavy bottom pan over medium heat or microwave them for 15-30 seconds until they are warm and soft.
Place a generous helping of the beef/onion/pepper mixture on a warmed tortilla.
Top with some shredded cheese, chopped tomato, diced onion, chopped cilantro and a nice big dollop of sour cream.
Serve with a side of salsa if desired.
STOP! Don’t top these delicious fajita’s with just an ordinary store bought, chemical laden salsa. Make your own instead! Once you make this WORLD’S BEST SALSA you will never buy the stuff in a jar ever again. It takes just a few quick minutes to make it and it’s the absolute best salsa you will every eat…GUARANTEED! Thank you Mama Rita for sharing your fabulously tasty and easy to make recipe with Nature Way!
If you are on the fence about purchasing yet another kitchen gadget, I’m betting that once you give Sous Vide cooking a try, it will transform how you cook meats and produce some of the most flavorful, juicy, and tender meats you will ever enjoy! I don’t think you will regret adding a Sous Vide cooker to your arsenal of cooking tools!
Sous Vide Steak Fajitas
Equipment
- Sous Vide
- Freezer ziplock bag
- Cast iron pan
Ingredients
- 2 lb London Broil roast
- 2 tbsp Fajita seasoning
- 2 tbsps vegetable oil
- 2 green bell peppers, seeded and sliced
- 1 large onion, sliced
- 6-10 flour tortillas
- 1 cup cheddar cheese, grated
- 1 tomato, chopped
- ¼ cup onion, diced
- 1 small bunch cilantro, roughly chopped
- ½ cup sour cream
- salsa, optional
Instructions
- Remove beef from package and rinse under cold water. Pat roast dry using paper towels.
- Season both sides of roast liberally with fajita seasoning, rubbing it into the surface of the roast.
- Place seasoned roast in a ziplock bag. Press out excess air and seal the bag.
- Fill a large pot with water. Secure the sous vide to the side of the pot and set temperature to 129°.
- When water comes up to temperature clip ziplock bag to the side of the pot making sure the roast is completely submerged in the water.
- Cover the pot and cook roast for 6-7 hours.
- Remove ziplock bag from the pot and remove roast from ziplock bag. Pat roast dry using a paper towel.
- Place 1 tablsespoon vegetable oil in a cast iron skillet and heat over medium high heat.
- When oil is hot place roast in the pan and cook until seared and browned, about 1-2 minutes.
- Flip roast over and sear the other side, 1-2 minutes.
- Remove roast from the pan and allow it to rest while you cook the onions and peppers.
- Add another tablespoon of oil to the pan. Add the sliced onions to the skillet and cook until they start to soften, scraping up any browned bits in the bottom of the pan, about 3-4 minutes.
- Add the sliced green bell peppers and cook until crisp tender, about 1 -2 minutes.
- Add ⅓ cup water and cook until most of the water evaporates, stirring often.
- While onions and peppers finish cooking, slice roast into thin strips cutting it against the grain.
- Heat flour tortillas in a skillet or heavy bottom pan over medium heat or microwave them for 15-30 seconds until they are warm and soft.
- Place a generous helping of the beef/onion/pepper mixture in a warmed tortilla.
- Top with shreded cheese, chopped tomato, diced onion, chopped cilantro and a dollop of sour cream.
- Serve with a side of salsa if desired.
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