Sous Vide London Broil With Dijon Soy Glaze

Name: Sous Vide London Broil with Dijon Soy Glaze
Prep time: 10 min
Cook time: 425 min
Total time: 535 min
Ingredients: 2-3 pound London broil (top round or flank steak); 4 garlic cloves (smashed); 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon rice vinegar; 2 teaspoons salt

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Learn how to make a tender London broil sous vide style! This recipe for Sous Vide London Broil with a Dijon soy glaze includes all the tips you need for turning an inexpensive steak into an amazing date night dinner!

Up close of a London broil cooked to medium rare and sliced.

Cooking your London broil using the sous vide method results in a tender, medium-rare steak every time, not unlike this sous vide chuck roast or sous vide brisket that we LOVE. The sous vide allows you to control the temperature, so over-cooking your steak is almost impossible.

Quickly sear it at the end and slice before serving with the Dijon soy glaze!

We love ours paired with creamy garlic mashed potatoes and spicy braised green beans.

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and some tips.

Check out the sous vide london broil story!

What is London Broil?

While London broil is often sold as a cut of steak, it’s actually the method for cooking a tough and inexpensive cut of steak. Typically, this is a top round steak or flank steak.

The traditional London broil method is simple - marinate the steak and broil or grill over high heat. While the steak is cooked quickly, it's normally marinated for a number of hours to add moisture and help tenderize the steak.

**you may also like this slow cooker london broil or this Instant Pot london broil

The steak is usually cooked to rare or medium-rare and thinly sliced against the grain before serving.

Using the sous vide method changes up this process a bit but it means you get a tender London broil without marinating as it cooks slowly in the sauce.

While the cook time is longer when you sous vide London broil, achieving the desired rare or medium-rare temperature is much easier. Just set the water bath to the appropriate temperature and the sous vide cooker does the rest.

If you're concerned about not getting the same flavorful charring on the steak that broiling creates, no worries. You simply sear the steak at the end!

Medium-rare steak cooked sous vide style and sliced.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

Other Sous Vide Recipes to Try

We've been loving sous vide cooking, so here are some of our favorites so far:

Sous Vide Filet Mignon with Creamy Horseradish Sauce
Sous Vide Scallops with Lemon Butter Sauce
Sous Vide Lamb Chops with Mint Chimichurri
Sous Vide Pork Chops with Apple Dijon Cream Sauce

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

You'll need 2-3 pounds of top round steak or flank steak, which can also be labelled and sold as London broil.

The sauce the steak cooks in will also serve as the Dijon soy glaze. All you need are a few basic ingredients including Dijon mustard and soy sauce.

I prefer grainy Dijon mustard but smooth works too. Some mustards are a little saltier than others, so taste the sauce and adjust the amount of salt you add, if necessary.

Cooking Temperature

London broils are normally cooked to medium-rare. This recipe calls for cooking the London broil to 132F degrees, which will result in a medium-rare steak.

If you prefer to cook it to medium, set the water bath temperature anywhere between 133-140F degrees. I don't really recommend rare, as the temperature will not be hot enough to allow the connective tissue to break down and become tender.

Step by Step Instructions

Heat a sous vide water bath to 132F degrees.

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

Make the sauce by mixing together the remaining ingredients in a bowl.

Sauce for London broil mixed together in a glass bowl.

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.

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 it's reduced, about 3-4 minutes.

London broil being seared in a frying pan.

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.

Expert Tips

For the best results, I usually salt the London broil the evening before and place it in the fridge uncovered until ready to cook.
Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
Taste your sauce before adding all of the salt as some mustard brands are saltier than others.
When making the glaze, if there is not enough juice from the bag to make a sauce, add some beef broth until you have about half a cup.
Don't sear the London broil for more than 1 minute per side as it will overcook.

Overhead of London broil sliced in a pan.

Frequently Asked Questions

What is the best cut of beef for London broil?

To make London broil you'll need a top round or flank steak. This may also be sold in some butcher shops as London broil.

Do you need to marinate the steak for a sous vide London broil?

You don't need to marinate the steak as it cooks slowly in the sauce in the sous vide cooker. I do, however, salt the steak and let it sit for 30-90 minutes or overnight in the fridge.

How long does it take to sous vide London broil?

For a medium-rare London broil, I normally cook it in the water bath for about 7 hours at 132F degrees.

Can you use frozen steak for this recipe?

Yes, you can sous vide frozen steak for this London broil. Just add an hour to the cooking time.

Can you overcook sous vide London broil?

It's difficult to overcook beef in a sous vide cooker, but if you go past 8 hours, you may risk it turning out mushy.

Do you need to sear the steak at the end?

Yes, since the steak is not broiled, in order to achieve the charring on the outside, you'll want to sear the steak for 1 minute on each side before slicing and serving.

How do you cut a London broil?

You'll want to cut the steak against the grain. Doing so results in thin, clean slices and a nice presentation.

Steak cut across the grain and topped with chopped herbs.

Make Ahead Instructions

You can cook the London broil in advance and store it in the fridge in the bag for up to 5 days.

To do this, follow the recipe instructions up to the ice bath. Once you remove the bag of beef from the ice bath, just transfer it to the fridge to store for up to 5 days.

To reheat the beef, place it in a 132F degree water bath for about 10-15 minutes, until the beef feels warm. Sear and make the sauce per the recipe instructions.

Freezing Instructions

After the ice bath, transfer the bag of beef to the freezer and store for up to 3 months.

To thaw, just leave it in the fridge overnight and then heat it in a 132F degree water bath for about 10-15 minutes, until the beef is warm. Sear and make the sauce per the recipe instructions.

Did you make this recipe? Leave a comment below and let me know how it turned out!