London Broil often gets a bad rap for being tough, but when you prepare it sous vide, it transforms into a tender, flavorful delight. This method ensures every bite is juicy and perfectly cooked. Whether you’re a seasoned chef or a home cook wanting to try something new, this recipe is a game-changer for your dinner table. Get ready to impress your family and friends with a dish that’s both simple to make and absolutely mouthwatering.
Steps
- Set your sous vide device to heat a water bath to 132°F (56°C).
- Season the London broil with one teaspoon of salt on each side, then let it rest at room temperature for 30 to 90 minutes.
- In a bowl, mix together Dijon mustard, soy sauce, and any other remaining ingredients to create the sauce.
- Place the seasoned beef and sauce into a resealable or vacuum seal bag, ensuring all air is removed using the vacuum sealer’s wet function or the water displacement method.
- Submerge the bag in the sous vide water bath and cook for 7 hours. If using frozen meat, extend the cooking time by one hour.
- After cooking, transfer the bag to an ice bath for 10 minutes to cool the meat quickly.
- Take the beef out of the bag, pat it dry, and pour the bag drippings into a small saucepan.
- Simmer the drippings over medium heat until reduced, which should take about 3 to 4 minutes.
- Preheat a cast iron skillet or griddle on high heat until it begins to smoke, then sear the London broil for one minute on each side.
- Slice the steak against the grain and serve with the reduced Dijon soy glaze drizzled on top.
Ingredients
- 2-3 pounds of top round steak or flank steak
- Salt (approximately 1 teaspoon per side of the steak)
- Dijon mustard (preferably grainy, but smooth works too)
- Soy sauce
- Optional: Beef broth (if additional liquid is needed for the sauce)
Nutritional Values
Calories: 1328kcal | Carbohydrates: 32g | Protein: 216g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 552mg | Sodium: 7588mg | Potassium: 3700mg | Fiber: 4g | Sugar: 24g | Vitamin A: 24IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 20mg
FAQ
- What is the ideal cut of beef for London broil?
- The best cuts for preparing London broil are top round or flank steak. These cuts might also be labeled as London broil in some butcher shops.
- Is marinating necessary for sous vide London broil?
- Marination isn’t required when using the sous vide method, as the steak cooks slowly in the sauce. However, salting the steak and letting it sit for 30-90 minutes or overnight in the fridge can enhance the flavor.
- Can frozen steak be used for this recipe?
- Yes, you can sous vide a frozen steak for London broil. Simply extend the cooking time by an additional hour.
- Why is it important to sear the steak after sous vide cooking?
- Searing the steak at the end helps to achieve the desired charring on the outside, similar to broiling. It should be seared for about one minute on each side before slicing and serving.
- How should you slice a London broil?
- It’s important to slice the steak against the grain. This technique results in thin, clean slices and enhances the presentation of the dish.
Tips
- Pre-Salt for Tenderness: For optimal tenderness, salt the London broil the night before cooking and leave it uncovered in the fridge. This allows the salt to penetrate the meat, enhancing flavor and texture.
- Ensure Air Removal: Properly remove air from the cooking bag to prevent bacteria growth. Use a vacuum sealer or the water displacement method if using a zip lock bag.
- Adjust Sauce Seasoning: Before adding all the salt to the sauce, taste it first, as different mustard brands vary in saltiness. This ensures a well-balanced glaze.
- Limit Searing Time: To avoid overcooking, sear the London broil for no more than one minute per side after sous vide cooking. This will achieve a nice char without compromising the interior’s doneness.
Equipment
- Sous Vide Precision Cooker
- Vacuum Sealer
- Sous Vide Bags or Resealable Vacuum Bags
- Cast Iron Skillet or Griddle
