Sous Vide London Broil

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

  • london broil

    top round or flank steak

    2 lb
  • garlic powder
    1 tsp
  • soy sauce
    2 tbsp
  • brown sugar
    2 tbsp
  • dijon mustard
    1 tbsp
  • worcestershire sauce
    1 tbsp
  • rice vinegar
    1 tbsp
  • salt
    2 tsp

Directions

  1. 1

    Heat a sous vide water bath to 132F degrees.

  2. 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. 3

    Mix the remaining ingredients in a bowl to make the sauce.

  4. 4

    Combine the beef and the sauce in a resealable or vacuum seal bag.

  5. 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. 6

    Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).

  7. 7

    Remove the bag and place it in an ice bath for 10 minutes.

  8. 8

    Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.

  9. 9

    Bring the sauce to a simmer and cook until its reduced, about 3-4 minutes (see note).

  10. 10

    Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.

  11. 11

    Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.

Sous Vide London Broil

Sous Vide London Broil

332 cal

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About this Recipe

Tired of tough, chewy London Broil? This Sous Vide London Broil recipe with its vibrant Dijon Soy Glaze is your secret weapon to transforming an inexpensive cut of beef into a remarkably tender, restaurant-quality steak right in your own kitchen. Say goodbye to guesswork and hello to consistently perfect results every time.

Why This Recipe Works

The magic of sous vide cooking truly shines here, allowing the London Broil to cook gently and evenly to your desired doneness, ensuring a succulent texture that traditional methods struggle to achieve with this lean cut. This slow, precise cooking, combined with a flavor-packed marinade of soy sauce, brown sugar, Dijon mustard, and Worcestershire, infuses the meat deeply, creating an irresistible balance of savory, sweet, and tangy notes.

What to Expect

Prepare for a London Broil experience unlike any you've had before. You'll savor a steak that's incredibly tender and juicy from edge to edge, boasting a rich, umami-driven flavor profile with a subtle tang from the Dijon and vinegar. The Dijon Soy Glaze creates a beautiful crust when finished, locking in all the deliciousness. Each satisfying serving comes in at 332 calories, making it a hearty yet balanced option for your dinner table.

Customization & Variations

While this recipe uses London Broil, you can easily substitute other similar lean cuts like top round or flank steak for equally delicious results, leveraging the power of sous vide to tenderize them beautifully. For a slightly different flavor twist, consider adding a pinch of red pepper flakes to the glaze for a subtle heat, or a touch of toasted sesame oil for added aroma. If you're out of brown sugar, honey or maple syrup can offer a similar sweetness.

Serving & Context

This tender and flavorful Sous Vide London Broil makes a fantastic centerpiece for any weeknight dinner or a casual weekend gathering. Serve it thinly sliced against the grain to maximize tenderness, perhaps alongside roasted vegetables, creamy mashed potatoes, or a fresh green salad for a complete and satisfying meal.

Frequently Asked Questions