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Best Sous Vide London Broil Recipe (Top Round)
5 from 18 votes

Best Sous Vide London Broil Recipe (Top Round)

This Best Sous Vide London Broil recipe uses a top round steak seasoned with garlic powder, onion powder, kosher salt, and black pepper, cooked gently in a water bath with fresh rosemary. The sous vide method ensures a consistently tender medium-rare to medium doneness with minimal effort. After cooking, the steak is seared briefly in a hot skillet to develop a crisp, golden-brown crust, enhancing its texture and flavor. This process yields a flavorful and evenly cooked roast perfect for slicing thinly for sandwiches or serving alongside sides.

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

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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. 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

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%)

Nutrition Facts

Serving: 4 -3 servings

Amount Per Serving

Calories 259

% 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.