A new day with a new Sous Vide steak recipe for you!
Know more about London broil
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!
Some tips you should consider when cooking
- 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.
Here’s a guide for the temperature/doneness of the steak:
|Doneness of the steak||Temperature|
- 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.
Sous Vide London Broil Recipe
- 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.