Can you cook London broil in a sous vide?

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.

What temperature do I sous vide London broil?

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.

How long does it take to sous vide steak?

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.

Can I marinate meat after sous vide?

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.

Tender Sous Vide London Broil Recipe [2022] (Foolproof Guide)

Description

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!

Ingredients

Scale

2 pounds top round steak or flank steak
▢3 tablespoons balsamic vinegar
▢1 tablespoon honey
▢3 tablespoons soy sauce
▢2 tablespoons Worcestershire sauce
▢2 tablespoons olive oil divided
▢3 garlic cloves smashed
▢2 teaspoons mustard optional
▢salt and pepper to taste

Instructions

Marinate the steak by combining balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, 1 tablespoon olive oil, and mustard in a zip-lock bag or mixing bowel. Combine thoroughly.
Close the bag and coat the meat thoroughly with top round steak. Allow it to marinate in the refrigerator for 30 minutes to 2 hours.
Sous Vide the steak: In the meantime, fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 133°F (56°C).
Take the steak out of the marinade and place it in a fresh zip-lock bag (discard the marinade).
Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
Place the bag in the sous vide container and seal it. Make sure the steak is completely submerged while the bag’s seams are above the water.
Sous vide cook for 6-8 hours, covered with several layers of aluminum foil.
Sear the steak: Once your steak has finished cooking in the sous vide machine, remove it from the water bath and place it in an ice bath or refrigerator. Allow it to cool for about 10 minutes.
Remove the steak from the ziplock bag and pat dry with paper towels.
If necessary, season with additional salt and pepper. Using a brush, coat the steak with oil.
Preheat the cast-iron skillet or grill to medium-high. When the pan is very hot, add the steak and sear for about 1-2 minutes per side.
Serve with potatoes and vegetables, sliced against the grain.

Notes

NOne

Category: Beef
Method: Sous Vide
Cuisine: French

Nutrition

Serving Size: 4 servings
Calories: 401kcal
Sugar: 7g
Sodium: 1014mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 10g
Fiber: 1g
Protein: 54g
Cholesterol: 138mg

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