Sous Vide London Broil is the best way to cook the lean but inexpensive top round steak, transforming it into a tender and flavorful meal!
Marinated in a balsamic and honey sauce, sous vide cooked to juicy perfection by precisely controlling the temperature, and finished in the skillet for a beautiful brown crust!
WHAT IS LONDON BROIL?
Originally, London Broil referred to a steak dish made by marinating and broiling a lean cut such as flank steak or top round to medium rare, then slicing it across the grain into thin strips.
However, butchers have been selling a cut of beef known as a London Broil, which is typically a top round, for many years.
WHAT IS SOUS VIDE?
Sous vide is essentially a method of cooking that employs an immersion circulator.
This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.
Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).
Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.
WHY SOUS VIDE LONDON BROIL?
Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooqked at a precise temperature in a warm water bath for an extended period of time.
The London broil, also known as the top round, is a lean and tough cut of beef.
When cooked using traditional methods such as pan-frying, baking, or grilling, the meat can easily become tough and dry if the small window of perfect doneness is missed.
The sous vide method eliminates this problem by precisely controlling the temperature, and you can leave the meat in the water bath for an extended period of time.
Furthermore, it results in a steak that is evenly done from edge to edge. Once y
HOW TO SOUS VIDE LONDON BROIL
- Begin by marinating the steak for 30 minutes to 2 hours in a bowl or zip-top bag with balsamic vinegar, honey, garlic, soy sauce, Worcestershire sauce, mustard, and olive oil.
- Set the temperature of the Sous Vide Precision Cooker to 133°F (56°C).
- Put the marinated steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.
- Cook the bag in a warm water bath for 6-8 hours (covered by foil to minimize water evaporation).
- When the timer goes off, take the bag out of the water and place it in an ice bath or the refrigerator.
- Allow it to cool for about 10 minutes.
- Take the steak out of the bag and pat it dry with paper towels. Grill or sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper.
- Serve by slicing against the grain.
SOUS VIDE LONDON BROIL MARINADE
The marinade enhances the flavor and tenderizes this lean cut. Marinating the steak for 30 minutes to 2 hours will make it more tender and flavorful.
It is critical to marinate your steak BEFORE cooking it in a sous vide machine.
SOUS VIDE LONDON BROIL TEMPERATURE
Because I prefer my London broil medium-rare, I set my sous vide machine to 133°F/56°C.
Because the top round is a very lean cut, it should not be cooked past medium doneness, or it will become tough and chewy.
If you want to experiment with different levels of doneness, use the chart below:
|Medium Rare||135°F (57°C)|
HOW LONG DOES IT TAKE TO SOUS VIDE LONDON BROIL?
There is a wide range of cooking times available, but I find that cooking it at 133°F/56°C for 6-8 hours yields the best results.
- If you cook it for 12 hours, it will become softer, but it will also be very dry and flavorless.
- 2-4 hours results in slightly chewy meat with improved flavor.
- 6-8 hours provides a good balance of tenderness and flavor.
CAN YOU OVERCOOK LONDON BROIL IN THE SOUS VIDE MACHINE?
Although the sous vide method does not allow you to “over cook” a steak (you can leave it in a warm bath for an extra hour or two), the texture can become mushy if the steak is left in the water for too long.
SEAL THE BAG WITHOUT A VACUUM SEALER
You don’t need a vacuum sealer for this recipe. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.
The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water. Simply place your food in the bag and seal all but one corner.
Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
MAKE AHEAD INSTRUCTIONS
Cook the London broil ahead of time and keep it in the fridge in the bag for up to 5 days.
To do so, follow the recipe instructions until you reach the ice bath. After removing the bag of beef from the ice bath, place it in the refrigerator for up to 5 days.
To reheat the beef, place it in a 132F water bath for 10-15 minutes, or until it feels warm. Sear the meat and make the sauce according to the recipe.
After the ice bath, place the bag of beef in the freezer for up to 3 months.
Simply place it in the fridge overnight to thaw, then heat it in a 132F water bath for about 10-15 minutes, or until the beef is warm. Sear the meat and make the sauce according to the recipe.
- I usually salt the London broil the night before and leave it in the fridge uncovered until ready to cook for the best results.
- Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.
- Because some mustard brands are saltier than others, taste your sauce before adding all of the salt.
- If there isn’t enough juice from the bag to make a sauce when making the glaze, add some beef broth until you have about half a cup.
- It will overcook if you sear the London broil for more than 1 minute per side.
Frequently Asked Questions
Sous vide cooking is an excellent method for preparing London broil. The low cooking temperature and long cooking time aid in the breakdown of lean muscle fibers, resulting in tender meat. The seasonings you use penetrate the meat’s deepest fibers, much like an overnight marinade.
Heat a sous vide water bath to 132°F. Salt each side of the London broil (1 teaspoon per side) and set aside for 30-90 minutes at room temperature (see note). To make the sauce, combine the remaining ingredients in a mixing bowl.
A 1-2 inch thick portion of steak will generally reach the desired internal temperature in about 1 hour. The steak can be fully submerged in the sous vide container for up to 4 hours before any negative effects occur.
In general, flavoring marinades are safe to use at the same time as you sous vide the meat or to leave on during the process. If you don’t let the meat sit in the marinade first, you might lose some penetration, but cooking it won’t hurt the flavor.