Sous Vide London Broil
Sous Vide London Broil with Dijon Soy Glaze is the perfect way to turn an inexpensive cut of beef into a tender and flavorful steak!
Ingredients
- 2 poundlondon broil (top round or flank steak)
- 1 teaspoongarlic powder
- 2 tablespoonssoy sauce
- 2 tablespoonsbrown sugar
- 1 tablespoondijon mustard
- 1 tablespoonworcestershire sauce
- 1 tablespoonrice vinegar
- 2 teaspoonssalt
Directions
- 1
Heat a sous vide water bath to 132F degrees.
- 2
Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30-90 minutes at room temperature (see note).
- 3
Mix the remaining ingredients in a bowl to make the sauce.
- 4
Combine the beef and the sauce in a resealable or vacuum seal bag.
- 5
Use the "wet" function on the vacuum sealer to seal the bag, or use the water displacement method (above) if using a zip lock bag, to remove all the air.
- 6
Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).
- 7
Remove the bag and place it in an ice bath for 10 minutes.
- 8
Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.
- 9
Bring the sauce to a simmer and cook until its reduced, about 3-4 minutes (see note).
- 10
Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.
- 11
Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.