Sous Vide London Broil Recipe

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A new day with a new Sous Vide steak recipe for you!

Know more about Sous Vide London Broil

Sous Vide London Broil is a form of a lean cut meat either, Flank or top round meat cut. Cooking this lean and tender meat cut marinated with honey, and balsamic vinegar sauce sous vide, result in a flavorsome, sweet, and juicy delicacy to enjoy on dinner!

Tips For Sous Vide London Broil

  • Cooking frozen steak takes almost the same time as unfrozen one.
  • Overcooking is a rare possibility using this technique of cooking. However, make sure not to leave the steak for longer than 8 hours so that it doesn’t become a total mush.
  • You have to marinade the steak before cooking it, not after.
  • It’s better to cook this specific cut to medium doneness. However, you are free to cook it to any doneness you would prefer.

Sous Vide London Broil Temperature

Doneness of the steak Temperature
Rare 130°F (54°C)
Medium-rare 135°F (57°C)
Medium 145°F (63°C)
  • Cooking it for 12 hours can result in a tough and dry steak.
  • If cooked for only 2-4 hours, it will be a bit chewy yet flavorful
  • 6-8 hours is the optimum time for both tenderness and flavor.

Frequently Asked Questions

What is sous vide cooking?

Sous vide is a cooking technique where food is vacuum-sealed in a plastic bag and cooked in a water bath at a precise temperature for a longer period of time.

What is London broil?

London broil is a cut of beef that is typically a flank steak or top round steak. It is a lean cut that is best cooked to medium-rare or medium doneness.

How do I prepare the London broil for sous vide cooking?

Season the London broil with salt, pepper, and any other desired seasonings. Place the steak in a plastic bag and remove as much air as possible before sealing.

How long should I cook the London broil in the sous vide cooker?

Cook the London broil for 2-4 hours, depending on the thickness of the steak.

How do I finish the London broil after it has been cooked in the sous vide cooker?

Remove the steak from the plastic bag and pat it dry with paper towels. Heat a skillet over high heat and sear the steak for 1-2 minutes on each side.

Can I use a different cut of beef for sous vide London broil?

Yes, you can use other cuts of beef, such as flank steak or sirloin steak. Just adjust the cooking time based on the thickness of the steak and the desired doneness.

Can I marinate the London broil before cooking it in the sous vide cooker?

Yes, you can marinate the London broil before cooking it in the sous vide cooker. Just make sure to pat it dry before placing it in the plastic bag to prevent excess moisture from affecting the cooking process.


Sous Vide London Broil Recipe

Follow this Sous Vide London Broil recipe to cook the tenderest, juiciest, and flavorsome lean round steak for you and your family!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 35 minutes
Servings 4


  • 2 pounds of top round cut of meat (you can also use flank steak)
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 3 tablespoons of soy sauce
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of olive oil
  • 3 minced garlic cloves
  • 2 tablespoons of mustard sauce (optional)
  • Salt and pepper to taste


  • Marinade the steak by mixing the balsamic vinegar, honey, soy sauce, Worcestershire sauce, minced garlic, 1 tablespoon of olive oil, and mustard in a zip-lock bag with the steak.
  • Make sure the steak is completely covered with the marinate sauce. Leave it in the refrigerator for 30 minutes to 2 hours. This will tenderize and soften the fibers of the steak.
  • To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 133°F (56°C).
  • Transfer the steak after marinating into a new zip-lock bag.
  • Now, for the ‘Water displacement’ technique, you will need to close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
  • Cover the Sous Vide with several aluminum foils completely to avoid the evaporation of water. Leave it to cook for 6-8 hours.
  • When the timer is off, transfer the steak from the bag to the refrigerator to cool off for 10 minutes.
  • Remove all the excess moisture of the steak with a paper towel, sprinkle some salt, and pepper to taste and drizzle some olive oil on both sides.
  • Sear each side of the steak on a hot skillet put on a medium-high heat flame for 1 minute on each side.
  • Slice the steak and dish it up with some creamy mashed potatoes and cooked vegetables.

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