Sous Vide London Broil: Best 7-Hour Steak for Juicy Results
A juicy, bold London broil cooked sous vide for 7 hours, finished with a sizzling sear and a rich Dijon-soy glaze. Perfectly tender every time.
- Prep Time: 10 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2–3 pound London broil (top round or flank)
1 tsp garlic powder
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp rice vinegar
2 tsp salt
Instructions
1. Heat a sous vide bath to 132°F.
2. Salt the beef with 1 tsp per side and let rest 30–90 minutes.
3. Whisk remaining ingredients into a marinade.
4. Add beef and marinade to a vacuum or zipper bag.
5. Seal using vacuum sealer or water displacement method.
6. Sous vide for 7 hours (add 1 hour if frozen).
7. Transfer bag to ice bath for 10 minutes.
8. Remove beef, pat dry, and reserve juices in a saucepan.
9. Simmer juices 3–4 minutes to reduce into a glaze.
10. Sear steak in hot cast iron pan, 1 min per side.
11. Slice thin against the grain and drizzle with glaze.
Notes
Don’t skip the ice bath—it helps prevent overcooking when searing.
Dry the steak thoroughly for the best crust.
For variation, try adding red pepper flakes or sesame oil to the glaze.
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 90mg
Find it online: https://sousviderecipe.com/sous-vide-london-broil/