If you are looking for an easy, inexpensive and delicious recipe for feeding your family a platter of steak then you have to chick out this recipe for Sous Vide London Broil.
I wish I had the words to express just how tender and delicious this inexpensive steak turned out but, alas, I am simply a tongue tied carnivore.
Here is my simple recipe for tuning this cheap, tough and flavorful cut of beef into a tender steak sensation.
Why London Broil?
London Broil is a bit of a generic term that is often used in reference to Top Round or Flank steak. The term originated to describe a cooking style but has evolved into a more generic term that also encompasses cheap, tough steaks.
I love Top Round steak as it comes from a working muscle on the steer which means it is full of flavor. This cut is extremely lean and can be tough if over-cooked.
Top Round is usually the least expensive steak at the grocery even costing less than Sirloin Tip. If you are able to make this inexpensive cut turn out tender then you will have a delicious steak feast that is also budget friendly.
I got a two-pack of top round steak at Costco for $5.89 a pound and each one weighed just under two pounds. I used one of the steaks for this recipe and the other one for a Smoked London Broil. This one turned out much better! Update: I have a new recipe for Grilled London Broil but this sous vide method is my favorite.
How to Cook the Steak by Sous Vide
Both the preparation and cooking of the steak were extremely easy.
Prepare the Steak
I seasoned the London Broil on both sides with salt, pepper and a sprig of fresh rosemary. This steak needs to get seared as a final cooking step so I didn’t want to use a rub with garlic or onions as it would scorch under high heat and turn bitter.
The seasoned steak went into a plastic bag and was vacuum sealed with a FoodSaver.
Cook by Sous Vide
I used an Anova immersion heater to maintain a water bath at 133.5F.
The vacuum sealed steak went into the water bath and I used a chip clip to hold the bag on the side and prevent floating.
I let the steak simmer for six hours.
After the steak cooked at 133.5F for six hours I removed it from the bag, discarded the rosemary and patted it dry with paper towels.
At this point the London Broil is perfectly cooked inside but has an unattractive gray exterior.
Sear the Steak
You can fix the unattractive gray exterior of the London Broil by searing it on a grill or in a cast iron pan.
I fired up my Weber Traveler gas grill, got it up to 500F and seared the steak for 90 seconds per side.
Slice and Serve
After the steak has been seared it is time to slice the London Broil as thin as possible and dig in!
I will normally slice this cut on a bias to maximize tenderness but this steak was so tender after cooking for six hours that regular vertical slices were absolutely wonderful.
This London Broil delightfully seasoned, as tender as a ribeye and full of amazing steak flavor. Best of all, on a per pound basis, it cost less than half as much as the other steaks I could have chosen from.
Sous Vide London Broil
- Anova Immersion Heater
- 2 lbs top round steak (London Broil)
- 1 tbsp salt
- 1 tbsp black pepper
- 2 sprigs fresh rosemary
- Season both sides of the London Broil with salt and pepper.
- Add the steak to a food grade plastic bag and place a sprig of fresh rosemary on both sides.
- Vacuum seal the steak.
- Use the Anova immersion heater to set a water bath to 133F.
- Place the sealed steak into the water bath and simmer for six hours.
- Remove the steak from the bag, discard the rosemary and pat dry with paper towels.
- Sear the steak on a grill or cast iron skillet for 90 seconds per side.
- Slice thin, serve and enjoy!