This sous vide London broil recipe makes super juicy steak that's seasoned to perfection and topped with a crazy flavorful dijon soy glaze. It's honestly so delicious and so easy to make, you'll never want to cook London broil any other way!
Table of Contents
The Best Sous Vide London Broil
If you love London broil, just wait until you try making it using the sous vide method. I promise you and your family will be fighting for the last bite!
Seriously, it's so good. This sous vide London broil recipe marinates flank steak in a combination of garlic, brown sugar, soy sauce, and Dijon mustard. Then, after soaking up those delicious flavors, it's slowly cooked to make the meat tender and juicy. And to finish it off, the flank steak is pan seared to give it an irresistible crust.
And in addition to tasting incredible, this sous vide London broil is also a breeze to whip up. All you have to do is mix the marinade ingredients, coat the meat in it and let it sit, then patiently wait while the sous vide cooker does its thing.
While you're waiting, you can whip up some delicious sides to go with the meat. If you're looking for what to serve with London broil, my go-to recipes are this Velveeta broccoli casserole or this cauliflower casserole for an elevated vegetable side dish.
The ingredient list for this London broil recipe is pretty simple. In fact, I'm willing to be you already have most - if not all - of them at home already!
Anyway, check out all of the London broil ingredients:
- 2-3 lbs. flank steak or top round steak
- 4 garlic cloves, minced
- 2 tbsp. soy sauce
- 2 tbsp, brown sugar
- 1 tbsp, Dijon mustard
- 2 tbsp. Worcestershire sauce
- 1 tbsp. rice vinegar
- 2 tsp. salt
Super simple stuff, right?!
Now, when you go to the grocery store, you'll want to look for cuts labeled as "London broil round steak," "flank steak," or if you want a more inexpensive steak, look for "top round steak." Either of those will work great in this recipe.
By the way, this sauce is so good that you'll probably want to make it more often. So I highly suggest serving it atop this flat iron steak next!
HOW TO MAKE SOUS VIDE LONDON BROIL
The beauty of sous vide cooking is that you barely have to do anything, and the meat will cook perfectly every single time.
Just remember you'll need about 7 hours - plus 90 minutes of marinading time - to make the London broil, so keep that in mind as you plan your day.
Anyway, let's stop wasting time and get cooking!
STEP 1: MAKE THE MARINADE
First, take out a bowl and mix the garlic, soy sauce, brown sugar, mustard, Worcestershire sauce, rice vinegar, and salt together.
Once the sauce ingredients have been combined, cover the flank steak or top round steak with the marinade on each side and let it sit for about 90 minutes at room temperature.
STEP 2: SOUS VIDE THE BEEF
Once the 90 minutes are up, place the marinated London broil in a sous vide bag and remove the air using a vacuum sealer. Then you'll want to heat a sous vide water bath to 132°F, place the bag in the heated water bath, and let the meat cook for 7 hours.
STEP 3: REDUCE THE MARINADE
When the steak is done cooking, you can remove it from the bag and pat it dry with paper towels.
Next, grab a deep skillet or saucepot and add your leftover marinade sauce, along with the drippings from the bag, to the skillet. Now bring the sauce to a simmer and cook it for about 3-4 minutes until it reduces.
STEP 4: SEAR AND SERVE
Lastly, heat a cast iron skillet or griddle over high heat until it's smoking, and then you can add the meat to it. You'll want to sear the meat for about 1 minute on each side to give it that beautiful brown crust.
As soon as it's done, remove the seared London broil from the cast iron pan, slice thin, and serve your steak drizzled with the Dijon soy glaze.
HOW TO STORE SOUS VIDE LONDON BROIL
This recipe for sous vide London broil makes about 4 servings, so it's perfect for a big dinner or to keep and enjoy as leftovers throughout the week.
Speaking of leftovers, if you end up with any, you can store the leftover steak in an airtight container or wrapped tightly in plastic wrap and kept in a sealed bag in the fridge. Stored either one of those ways, your cooked steak should stay good for about 3-4 days.
Alternatively, if you want your London broil to last longer, then you can freeze it. Simply store the steak in an airtight container in the fridge, and it'll last for up to 3 months.
HOW TO REHEAT LONDON BROIL
Once you're ready to enjoy this sous vide London broil again, you can either eat it cold or reheat it first.
To reheat the leftover steak, just transfer it to a baking dish and warm it up in an oven at 275°F for around 20-25 minutes or until it's warmed through. You can also reheat the steak in a skillet over medium low heat for a few minutes on each side until it's warm.
FAQS ABOUT THIS SOUS VIDE LONDON BROIL RECIPE
HOW LONG DOES IT TAKE TO SOUS VIDE A LONDON BROIL?
It will take about 7 hours to sous vide a London broil. The exact amount of time to sous vide London broil will depend on if you're using flank steak or top round steak.
WHAT TEMP IS MEDIUM RARE LONDON BROIL SOUS VIDE?
If you want a medium rare London broil, you'll want to sous vide it for at least 7 hours at 132°F. You'll know that it is medium rare when the internal temperature reaches 135°F.
WHAT IS THE PERFECT TEMP FOR LONDON BROIL?
The perfect temperature for London broil is cooking it to 130°F for a rare steak or to 135°F for a medium rare temperature.
DOES LONDON BROIL GET TOUGHER THE LONGER YOU COOK IT?
Yes, London broil gets tougher the longer you cook it. With that said the great part about the sous vide cooking method is that you can set the exact time and temperature for the steak to cook, so it will perfectly cook every time.
HOW DO YOU CUT A LONDON BROIL?
You cut a London broil steak against the grain into thin slices. You can make the slices as big as you want, but regardless, you'll want to cut the meat against the grain.
WRAPPING IT UP
Well, that's how to make sous vide London broil!
This recipe really turns an inexpensive steak into a restaurant-worthy dinner. It's just so delicious, and cooking your London broil using the sous vide method is truly the easiest way to make it turn out perfect every single time. And as good as it is on its own, it's even better with the crazy flavorful pan sauce.
Anyway, I hope enjoy this sous vide London broil recipe as much as I/we do.
As always, if you make this recipe, leave a comment below and let us know your thoughts.
More Sous Vide Recipes
If you liked this easy sous vide London broil recipe and are looking for more sous vide recipes, you're in luck cause we have a ton on the blog!
Here are some reader favorites:
- Sous vide steak
- Sous vide filet mignon
- Sous vide lamb chops
- Sous vide pork belly
- Sous vide pulled pork
- Sous vide tri tip
- Mix garlic, soy, brown sugar, mustard, Worcestershire, rice vinegar, and salt in a bowl.
- Cover the meat with marinade sauce on each side and let it sit for about 90 minutes at room temperature.
- Place the meat in a vacuum bag and remove all the air.
- Heat sous vide water bath to 132ºF degrees with sous vide machine. Place the bag in the heated water bath and cook for 7 hours.
- Remove the beef from the bag and pat dry. Pour the drippings from the bag into the marinade sauce. Bring the sauce to a simmer in a pot and cook until it's reduced, about 3-4 minutes.
- Heat a cast iron skillet or griddle over high heat until smoking, and add the meat.
- Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.
Serving Size:1 serving
Amount Per Serving: Calories: 476Total Fat: 22gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 60g