How to Sous Vide London Broil

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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
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.
SOUS VIDE LONDON BROIL recipe

Sous Vide London Broil Recipe

Follow this recipe to cook the tenderest, juiciest, and flavorsome lean round steak for you and your family!
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 35 mins
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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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