Sous Vide London Broil
An easy way to cook a tender, juicy piece of meat.
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Anyone who loves a tender piece of meat – at an affordable price – will love London broil. I remember my grandmother making it for dinner on multiple occasions. Even at a young age, I knew that it wasn’t just another meal; it was something special. I wish I had taken the time back then to appreciate how good it was because we only seemed to have it during special occasions. Fortunately, as an adult, I’ve discovered this recipe for sous vide London broil, allowing me to make it myself without much difficulty.
The sous vide method of cooking is perfect for a dish like London broil. The low-temperature nature of sous vide ensures the meat is cooked slowly and comes out tender. The meat doesn’t require a lot of preparation or seasoning when it’s prepared like this. It’ll be so tender and juicy that it’s practically melting in your mouth. What more could you want?
If you aren’t comfortable with the sous vide method of cooking, allow me to share a recipe for a Juicy London Broil that’s made the traditional way. There are also a few other recipes that steak lovers should know about. For starters, I love Keto Steak with Garlic Butter Mushrooms. I also recommend Instant Pot Steak, which keeps things simple. Of course, if you like sous vide cooking, I have to suggest Sous Vide Pork Tenderloin, which will also melt in your mouth.
Is Sous Vide London Broil Healthy?
London broil is typically a top round cut of meat, meaning it’s a lean cut of meat without a lot of fat. Plus, the sous vide method cooks without much grease and oil. Therefore, the fat, calories, and cholesterol are all quite low. You will also find plenty of protein in this dish. The only downside of sous vide London broil is a high level of sodium. But unless you need to restrict your sodium intake, there’s no reason why you can’t enjoy sous vide London broil.
Simple Seasoning…
As the recipe indicates, it’s best to keep things simple when seasoning your London broil. Typically, you want to stick to salt, pepper, and garlic powder because you want to bring out the flavor of the meat without overpowering it. The key is seasoning both sides of the meat because you want to make sure the marinade you use is able to penetrate the meat before it cooks. If possible, season the meat the night before you plan to eat it and then leave it in the fridge uncovered overnight.
INGREDIENTS
- 1 (2-3 pound) London Broil (top round steak)
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
INSTRUCTIONS
Season
Prepare and season the steak.
Sous Vide
Cook steak in sous vide for 8 hours.
Sear
Sear and rest the steak before serving.
Devour!
FAQs & Tips
If you don’t eat all of the London broil in one sitting, allow the meat to cool and store it in an airtight container. In the fridge, it’ll stay good for 3 to 5 days. When reheating it, follow the same instructions but for only half the cook time.
Serving Suggestions
When you cook London broil, don’t forget to include one or two great side dishes as part of the meal. My preference with London broil is always Garlic Roasted Potatoes. For something a little lighter, consider a Greek Broccoli Salad or perhaps a Mediterranean Low-Carb Broccoli Salad. Of course, you can always keep things simple with a bed of Cilantro Lime Cauliflower Rice or Brown Rice Pilaf.
Sous Vide London Broil
Ingredients
- 1 2-3 pound London Broil (top round steak)
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Season the London Broil with kosher salt, black pepper, and garlic powder evenly on all sides.
- Place the seasoned steak into a vacuum seal bag, add olive oil, and seal using a vacuum sealer or the water displacement method.
- Set the sous vide machine to 132°F and place the bag in the water bath. Cook for 8 hours to achieve perfect tenderness.
- Once cooked, remove the steak from the bag and pat dry with paper towels. Preheat a skillet over high heat and sear the steak for about 1 minute on each side to develop a flavorful crust.
- Let the steak rest for 5 minutes before slicing against the grain to serve.
Nutrition
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