Best Sous Vide London Broil Recipe (Top Round)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
3 hrs 5 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)
Description
The Best Sous Vide London Broil recipe features a top round cut trimmed of excess fat and silverskin, seasoned simply with garlic and onion powders, kosher salt, and pepper, enhanced by fresh rosemary sprigs. The meat is vacuum-sealed and cooked sous vide at precise temperatures for two to three hours, allowing for even cooking throughout without overdone edges. This technique results in tender meat with controlled doneness, avoiding the toughness often found in this lean cut.
After sous vide cooking, the steak is chilled briefly in an ice bath to stop cooking, then pat dried and seared in a hot skillet with oil or butter. This final step forms a richly browned crust that contrasts with the tender interior, adding flavor and texture. The recipe includes flexible seasoning suggestions and notes on equipment alternatives like the water displacement method for sealing.
The finished London Broil can be sliced thinly against the grain for serving and pairs well with a variety of sauces or simple sides. Refrigeration guidance and freezing instructions are provided for convenient meal prep. Leftovers reheat gently in a water bath to maintain the desired texture.
Additional tips cover seasoning substitutions, variations in cuts, and safe cooking times. This detailed approach makes the recipe accessible even without specialized vacuum equipment.
Ingredients
- 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 rosemary or substitute with dried rosemary (1 tsp, fresh
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!
Notes
- Store cooked London Broil in an airtight container in the refrigerator for up to five days.
- Freeze sealed seasoned meat for meal prep; thaw overnight before sous vide cooking.
- Reheat leftovers using a water bath at the original cooking temperature for half the initial time to preserve texture.
- If vacuum sealing is unavailable, use the water displacement method to remove air from the bag.
- After cooking, chill steak in ice water to stop further cooking before searing.
- Adjust seasoning quantities if substituting kosher salt for other types to prevent over-salting.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
