Best Sous Vide London Broil Recipe (Top Round)

Name: Best Sous Vide London Broil Recipe (Top Round)
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Yield: 4 -3 servings
Ingredients: 1.5 - 2 pounds London broil; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 2-3 prigs fresh rosemary

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5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Additional Time
5 mins
Total Time
3 hrs 25 mins
Servings
4 -3 servings
Calories
259 kcal
Course
Main Course
Cuisine
French

Best Sous Vide London Broil Recipe (Top Round)

Shannon Lee

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With an inexpensive cut, make a restaurant-quality dish with this Sous Vide London Broil recipe! It’s packed with flavor, easy to make, and affordable – does it get any better!?

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Ingredients

Servings

1.5 - 2 pounds London broil fat and silverskin trimmed, also called top round - may also use sirloin or tri-tip, but make sure they aren't too thick.
2 teaspoons garlic powder
2 teaspoons onion powder to taste
1 teaspoon kosher salt to taste
1/4 teaspoon black pepper fresh ground
1 tablespoon olive oil
2-3 prigs fresh rosemary or substitute with dried rosemary (1 tsp)

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Instructions

Remove London Broil (1.5-2 pounds) from fridge 30-60 minutes before starting sous vide, pat dry with paper towels, trim off any excess fat or silverskin. Allow to come to room temperature.
Fill a large pot with water and attach an immersion circulator inside it. Set the temperature to:130° F (54°C) for medium-rare, 135 ° F (57°C) for medium (see chart in notes for other donenesses)
In a small bowl, combine garlic powder (2 tsp), onion powder (2 tsp), kosher salt (1 tsp), and pepper (¼ tsp). Rub the seasoning evenly on all sides of the top round (London Broil).
Place the seasoned London Broil and a sprig of fresh rosemary (1-3 sprigs) in a vacuum-sealed bag or Ziploc bag. Vacuum-seal the bag or use the water displacement method to remove as much air from the plastic bag as you can.
Place the vacuum-sealed bag in the heated water bath and cook the London Broil for 2-3 hours, or until it reaches your target internal temperature. If your meat is floating, place something heavy like a plate or a bowl on top of the vacuum bag so that it's completely submerged in the sous vide water bath. If it starts floating near the wand, use a binder clip to secure the bag to the side of the pot away from the circulator wand. Do not disturb whiel it does it thing.
Once it reaches temperature, remove London broil from water bath with tongs, allow to sit on counter for 5-10 minutes before opening. Remove the piece of meat from the sous vide bag or Ziplock bag and pat it dry with paper towels.
Brush the London Broil with a little olive oil (about 1 TBL) and then give it a quick sear on a cast-iron skillet over medium-high heat, in a or a grill at 500°F for 1-2 minutes
Transfer the meat to a cutting board and let it rest for 5 minutes, and then slice the rested London Broil against the grain into thin slices. Serve this delicious inexpensive steak with your favorite sauce or side and enjoy!

Equipments used:

Notes

Sous Vide Steak Doneness Cooking Chart
Refrigerate - Once the top round steak cools completely, add it to an airtight container and store it in the refrigerator for three to five days.
How to Freeze London Broil - Meal prep by adding the seasoned beef and fresh herbs to the bag, vacuum-seal it, and freeze it until you’re ready to make the recipe. Then, let it thaw overnight in the fridge, bring it to room temperature before adding it to the heated water bath, and continue the recipe as instructed.
To freeze leftover sous vide London broil, seal it in an airtight container or a freezer-safe bag and store it until you thaw it overnight to be reheated the next day.
Reheating - Reheat the vacuum-sealed, already-cooked meat in a water bath set to the same temperature you initially used and heat for HALF the recommended minimum cooking time, then proceed according to instructions.
Yes, you sure can, and it won't compromise the texture and flavor of the steak; just follow the easy temperature guide below for the best results.
Preheat a water bath to your desired temperature with an immersion circulator and cook for 3-4 hours. You add an hour to the minimum cooking time when cooking from frozen. If your steak is thick (over 2 inches), go for a minimum of 3.5 hours.
Water Displacement method
The water displacement method is an excellent alternative to a vacuum-sealing machine. Add the meat to a resealable bag, seal it mainly, leaving a small gap, and slowly submerge it in a water bath as the pressure removes the air. Then, seal the bag just before the water reaches the top, and it should resemble a machine vacuum-sealed bag.
Once it is cooked to your preferred doneness, remove the bag from the water bath and transfer it immediately to an ice water bath (fill a large bowl with water and a lot of ice; you want to STOP the cooking process) and chill until completely cold, about 15 minutes.
Then steak can be refrigerated in the bag for up to 1 week. When ready to sear, allow to come to room temp for 30 minutes, then remove from bag, pat dry with paper towel.
In a cast iron skillet or saute pan, over high heat, add oil and/or butter until shimmering or bubbling; carefully add London broil and cook meat for 4-6 minutes (pressing down with a spatula for max contact), flipping every 1 minute, until the steaks are deeply golden brown.
cast iron skillet
spatula
kosher salt
sea salt
grapeseed oil
Fresh Ingredients: If preferred, use fresh minced garlic and finely chopped onions instead of powdered seasonings, adjusting the measurements to your liking.
Different Cuts of Meat: Flank steak, flat iron steak, tri-tip, or sirloin can be used for this recipe if you adjust the cooking time accordingly.
Salt and Pepper Alternatives: Substitute the kosher salt with table salt, sea salt, or Himalayan salt, but be sure to adjust the quantity to avoid too much saltiness. Table salt tends to be saltier - who knew, right? Instead of freshly ground black pepper, you can use pre-ground black pepper or other peppers like white or red pepper flakes.
Oil: While olive oil is always my choice, vegetable oil, butter or grapeseed oil can be used instead.
Fresh Herbs: Replace the rosemary with thyme, oregano, or a combination.
Use a Seasoning Blend: Skip the onion and garlic powders and try my Carrabba’s Grill Seasoning copycat recipe– Yum!
Add Sauces: Add Worcestershire sauce or soy sauce to the bag for extra savory flavor.

Nutrition Information

Show Details

Serving 11 serving Calories 259kcal (13%) Carbohydrates 2g (1%) Protein 40g (80%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 104mg (35%) Sodium 692mg (29%) Potassium 664mg (19%) Fiber 0.3g (1%) Sugar 0.1g (0%) Vitamin A 2IU (0%) Vitamin C 0.3mg (0%) Calcium 44mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-3 servings

Amount Per Serving

Calories 259 kcal

% Daily Value*

Serving	11 serving
Calories	259kcal	13%
Carbohydrates	2g	1%
Protein	40g	80%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	104mg	35%
Sodium	692mg	29%
Potassium	664mg	14%
Fiber	0.3g	1%
Sugar	0.1g	0%
Vitamin A	2IU	0%
Vitamin C	0.3mg	0%
Calcium	44mg	4%
Iron	4mg	22%