How To Make Sous Vide London Broil
Sous vide London broil is a smart way to elevate a cheaper cut of meat. This process takes time but yields a tender, melt-in your mouth meat.
Heat a sous vide water bath to 132 degrees F.
Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30 to 90 minutes at room temperature.
- Mix the remaining ingredients in a bowl to make the sauce.
- Combine the beef and the sauce in a resealable or vacuum seal bag.
- Use the "wet" function on the vacuum sealer to seal the bag, or use the water displacement method (above) if using a zip lock bag, to remove all the air.
- Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).
- Remove the bag and place it in an ice bath for 10 minutes.
- Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.
Bring the sauce to a simmer and cook until its reduced.
- Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.
- Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.
- Sugar: 6g
- Calcium: 96mg
- Calories: 478kcal
- Carbohydrates: 8g
- Cholesterol: 208mg
- Fat: 12g
- Fiber: 1g
- Iron: 7mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 1348mg
- Protein: 80g
- Saturated Fat: 4g
- Sodium: 4295mg
- Vitamin A: 6IU
- Vitamin C: 2mg
Have your own special recipe to share? Submit Your Recipe Today!
Pies & Pastries
Crispy on the outside and fluffy on the inside, Pavlova is a dessert you can serve with some whipped cream and juicy fruits. For this recipe, we'll be using passion fruit for that deluxe flavor.
No more trips to the grocery store once you get a hand of making your own sweet pickles.
Pan-Fry & Skillet
Breads & Doughs
This refreshing strawberry fizz has got a minty taste to it.