Season your London broil with salt and pepper to coat in a fine layer. Place in a ziplock bag together with your thyme and rosemary and a drizzle of oil. Ensure air bubbles are removed. Sous vide for four hours at 130 degrees Fahrenheit. Remove and discard your rosemary and thyme.

Place a pan over high heat and add a tablespoon of oil. Place your London broil in the pan and sear for two to three minutes per side or until a crust forms. Note: Do not move your meat during the searing period so that the crust forms nicely. Remember, your London broil is already at the perfect temperature so this is just to create a nice crust on the outside.

Allow your meat to rest for at least 10 minutes before slicing. For best results, place the meat into the freezer for about 15 minutes to slice the thinnest slices possible. Use a very sharp knife to cut the thinnest slices you are able against the grain.

Layer on a serving platter. Top with capers, shallots, lemon zest and microgreens. Add some thyme leaves and flaked sea salt. Drizzle with olive oil and Tuscanini caramel glaze. Serve at room temperature with crackers or bread.