Sous Vide London Broil Recipe

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Miguel Modified: November 9, 2021
Sous Vide London Broil Recipe


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.

Prep: 10 mins
Rest: 1 hr 40 mins
Cook: 7 hrs 5 mins
Total: 8 hrs 55 mins


  • 3 lb London broil, top round or flank steak
  • 4 garlic cloves, smashed
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp rice vinegar
  • 2 tbsp salt


  1. Heat a sous vide water bath to 132 degrees F.

  2. Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30 to 90 minutes at room temperature.

  3. Mix the remaining ingredients in a bowl to make the sauce.
  4. Combine the beef and the sauce in a resealable or vacuum seal bag.
  5. 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.
  6. Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).
  7. Remove the bag and place it in an ice bath for 10 minutes.
  8. Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.
  9. Bring the sauce to a simmer and cook until its reduced.

  10. Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.
  11. 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
Nutrition Disclaimer
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