Sous Vide London Broil for Perfectly Tender Beef

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

This sous vide London broil turns an inexpensive cut of beef into an ultra-tender, juicy steak with incredible flavor and a rich Dijon soy glaze. Cooking London broil low and slow in the sous vide bath gives you edge-to-edge medium rare perfection every single time. If you love tender beef recipes, you should also try this Sous Vide Flank Steak for another budget-friendly steak option.

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 about the benefits of sous vide cooking.

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

What is Sous Vide London Broil?

Sous vide London broil is a method of cooking London broil steak in a temperature-controlled water bath for several hours until perfectly tender and evenly cooked. The steak is sealed in a bag with seasonings and finished with a quick high-heat sear for a flavorful crust.

Jump to:

Why This Recipe Works
Why This Sous Vide London Broil is Better Than Store-Bought
What is My Take on Tender Sous Vide Beef?
Ingredients
Key Ingredients
Other Sous Vide Recipes to Try
Step by Step Instructions
How to Get the Best Texture
Common Mistakes to Avoid
Variations
What to Serve With Sous Vide London Broil
Expert Tips
Frequently Asked Questions
Storage + Reheating + Make Ahead + Meal Prep
Perfectly Cooked London Broil Closing
More sous vide recipes
Recipe
💬 Comments

Why This Recipe Works

Sous vide cooking keeps the steak perfectly medium rare from edge to edge.
Long cook time breaks down tougher muscle fibers.
The Dijon soy glaze adds sweet, savory umami flavor.
High heat searing creates a steakhouse-style crust.
Great for meal prep and freezer cooking.

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Why This Sous Vide London Broil is Better Than Store-Bought

Store-bought marinated London broil often turns out chewy or overcooked. Using the sous vide method guarantees consistent doneness and helps tenderize tougher cuts like top round or flank steak naturally without relying on heavy marinades.

What is My Take on Tender Sous Vide Beef?

Tougher cuts like London broil are actually some of the best candidates for sous vide cooking. Similar to this Sous Vide Chuck Roast, the extended cook time transforms the texture into something incredibly tender while still keeping the beef juicy.

Ingredients

2-3 pound London broil top round or flank steak
1 teaspoon garlic powder
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon rice vinegar
2 teaspoons salt

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

London Broil - London broil is typically made from top round or flank steak. Both cuts benefit greatly from sous vide cooking because the low temperature slowly tenderizes the meat.
Dijon Mustard - Adds tangy depth and helps balance the sweetness of the brown sugar.
Soy Sauce + Worcestershire - These ingredients create a savory umami-rich marinade that enhances the beef flavor.

Other Sous Vide Recipes to Try

Step by Step Instructions

Cooking Temperature

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

If you prefer to cook it to medium, set the water bath temperature anywhere between 133-140°F 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.

Step1: Heat a sous vide water bath to 132°F degrees.

Step2: Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30-90 minutes at room temperature (see note).

Sauce for London broil mixed together in a glass bowl.

Step3: Mix the remaining ingredients in a bowl to make the sauce.

Step4: Combine the beef and the sauce in a resealable or vacuum seal bag.

Step5: 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.

Step6: Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).

London broil being seared in a frying pan.

Step7: Remove the bag and place it in an ice bath for 10 minutes.

Step8: Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.

Step9: Bring the sauce to a simmer and cook until its reduced, about 3-4 minutes.

Medium-rare steak cooked sous vide style and sliced.

Step 10: Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.

Step 11: Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.

How to Get the Best Texture

Cook at 132F for medium rare texture.
Always pat the steak completely dry before searing.
Let the steak chill briefly in an ice bath before searing to prevent overcooking.
Slice thinly against the grain for maximum tenderness.

Common Mistakes to Avoid

Skipping the drying step before searing.
Over-searing after sous vide cooking.
Cutting with the grain instead of against it.
Not seasoning the steak adequately before cooking.
Using low searing heat.

Variations

Add red pepper flakes for heat.
Use balsamic vinegar instead of rice vinegar.
Add fresh rosemary or thyme to the bag.
Finish with compound butter after searing.

What to Serve With Sous Vide London Broil

This steak pairs perfectly with rich sides and vegetables like:

Overhead of London broil sliced in a pan.

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. Dry brining improves flavor and tenderness. Learn more about How to Dry Brine Steak.
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.

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.

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.

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.

Storage + Reheating + Make Ahead + Meal Prep

Storage - Store leftovers in an airtight container for up to 4 days.
Reheating - Reheat gently in a 130F sous vide bath or in a skillet over low heat.
Make Ahead - 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.
Meal Prep - Slice thinly for steak salads, sandwiches, rice bowls, or wraps throughout the week.

Perfectly Cooked London Broil Closing

This sous vide London broil is one of the easiest ways to transform an affordable cut of beef into a steakhouse-quality dinner. The low and slow sous vide method delivers juicy, tender beef every time while the savory Dijon soy glaze takes the flavor over the top.

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More sous vide recipes

Recipe

Close up of a London broil sliced and garnished with herbs.

Sous Vide London Broil

This sous vide London broil is unbelievably tender, juicy, and finished with a savory Dijon soy glaze. Perfect steak dinner for meal prep or entertaining!

4.76 from 65 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 7 5

Resting Time: 1 40

Total Time: 8 55

Servings:

Calories: 332kcal

Author: Tara Levy

Ingredients

▢ 2-3 pound London broil top round or flank steak
▢ 1 teaspoon garlic powder
▢ 2 tablespoons soy sauce
▢ 2 tablespoons brown sugar
▢ 1 tablespoon Dijon mustard
▢ 1 tablespoon Worcestershire sauce
▢ 1 tablespoon rice vinegar
▢ 2 teaspoons salt

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 (see note).
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, about 3-4 minutes (see note).
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.