London Broil refers to a steak dish made by slicing a lean cut such as flank steak or top round to medium-rare and then snatching it across the grain with thin strips.
A cut of beef called a London Broil is a top round and has been sold by butchers for years.
It’s the best way to cook the lean, budget-friendly top-round steak, turning it into a tender and delicious dinner.
Marinated with balsamic and honey-based sauce, and sous vide, cooked to juicy perfection by controlling the temperature, then finished in the skillet for a beautiful brown crust!
Depending on how you like your London broil then you can cook it for different periods of time.
For chewy meat but better flavor cook it for 2-4 hours. 6-8 hours give you a good balance between tenderness and flavor.
For more than 12 hours and the meat will become dry and softer.
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Why sous vide London broil?
A sous-vide is a French cooking technique where the food is vacuum-sealed in a bag and then cooked for a long time in a warm water bath.
A lean and tough cut of beef is London broil. If you miss the small window of the perfect doneness when cooking it using traditional methods, the meat will turn tough and dry.
You can leave the meat in the water bath for a wide range of times if you use the sous vide method.
The steak is done with an even doneness edge to edge. You will never look back if you try it once.
How to sous vide London broil?
- For 30 minutes to 2 hours, place the steak in a bowl or zip-top bag with balsamic vinaigrette, honey, garlic, soy sauce, Worcestershire sauce, mustard, and olive oil in it.
- Take the steak out of the cooker and put it into a zip-lock bag.
- The bag should be sealed using the technique of water displacement.
- When the timer goes off, remove the bag from the water, then transfer it to an ice bath or refrigerator.
- Allow it to chill for about 10 minutes. pat dry the steak with paper towels after removing it from the bag.
- Just cook the outside, grill or sear for about 1-2 minutes on each side.
- If it is necessary, add more seasoning.
- It is a good idea to slice against the grain before serving.
Sous vide London broil marinade
The lean cut will be tenderized with the help of the marinade.
Adding great flavors and making the steak more tender will be achieved by marinating for about 30 minutes to 2 hours.
You must Marinate your steak before cooking it in the sous vide machine.
Can you overcook London broil in the sous vide machine?
It’s very difficult to overcook a steak that’s been properly sous vide. A steak that’s been cooked in a vacuum-sealed bag will never reach the “done” state.
This is because the meat is sealed inside the bag at the start of the cooking process, and the heat cannot penetrate the outer walls.
Once you pull out the steak from the bag, it will have been fully cooked.
Can I sous vide frozen top round steak?
Sure! Simply marinade the steak before placing it into the water bath.
It should be prepped to your liking, which is usually marinating, seasoning, and pressing out excess air.
After prepping, place in the water bath and cook to your desired time and desired doneness.
Remove from the water bath and place on a foil-lined baking sheet, tenting the steak. Allow to rest, then cut against the grain.
To finish, sear in a cast iron pan over high heat to crisp the outside of the steak, then add the butter to the pan.
What is the Water Displacement Method?
This method of cooking is an easy, reliable way to cook tough cuts of meat.
The steak is sealed in a vacuum bag with water that is heated inside the bag, which reduces the need for additional liquid.
The steak will not be as tender as other methods but is more cost-effective because there is no need to buy expensive marinades or sauces.
I hope you now know how to sous vide London Broil. If you tried this please let us know by commenting in our comment section below.
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