Our Sous Vide London Broil is incredibly tender, juicy, and an excellent way to get the most from this economical cut of beef. If you’re new to sous vide cooking, this recipe is a forgiving and rewarding place to begin.
Sous Vide London Broil Recipe
Sous vide offers precise temperature control, which turns a lean, moderately tough roast into a consistently tender and flavorful main course. This approach allows the meat to cook evenly edge-to-edge, holding it at the perfect doneness without overcooking, and requires minimal hands-on time once the roast is in the water bath.
The cut commonly labeled “London Broil” in stores is usually a flank, top round, or similar roast. While it isn’t the most naturally tender steak, the gentle, extended cooking of sous vide transforms it into something you’ll be proud to serve.
Recipe Shopping List
Here’s everything you’ll need to make this sous vide London broil. Quantities are below in the recipe card, but this list will help you shop quickly.
- 3 pound London broil (flank, top round, or similar)
- Olive oil
- Salt
- Pepper
- Butter (for searing)
- Vacuum sealer and bags or high-quality resealable bags
- Sous vide immersion circulator and a suitable container
- Cast iron skillet or heavy pan for searing
How To Make This Recipe
Overview: dry and season the roast, seal it in a bag, cook it sous vide at a safe temperature for several hours, then finish with a hot sear and a short rest. The steps below are a summary—see the recipe card further down for exact ingredient amounts and timing.
- Prepare and seal: Pat the roast dry. Rub with olive oil, season evenly with salt and pepper, and place in a vacuum-seal bag or heavy-duty resealable bag. Remove as much air as possible before sealing.
- Sous vide cook: Preheat the circulator to 130°F (54°C) and sous vide the roast for 8 to 12 hours. For longer cooks aimed at tenderizing, do not go below 130°F for safety when holding for many hours.
- Finish with a sear: Remove the roast from the bag, pat dry thoroughly, and sear in a hot cast-iron pan with a little butter or oil. Sear 2–4 minutes per side until a brown crust forms.
- Rest and slice: Let the roast rest 10–15 minutes, then slice thinly against the grain for the best texture.
Recipe FAQ
Sous vide is a method of cooking food sealed in a bag in a temperature-controlled water bath. It ensures precise doneness, even cooking, and the ability to hold food at serving temperature without overcooking. For tougher cuts, the long, gentle cook allows connective tissue to soften while keeping the interior at the desired level of doneness.
“London Broil” typically refers to a cooking and serving style rather than a specific cut. In many stores the label is applied to flank, top round, or other lean roasts. The term implies a roast that’s often broiled or grilled and sliced thin across the grain. Sous vide followed by a sear is a modern way to get a tender, evenly cooked result before finishing with a flavorful crust.
Cool leftovers promptly and store in airtight containers or sealed bags in the refrigerator for up to 3–4 days. For longer storage, freeze portions in airtight containers or vacuum-sealed bags.
Briefly pan-fry slices in a hot skillet to warm and refresh the seared crust, or return vacuum-sealed portions to a sous vide bath at a lower temperature (about 120–130°F) to gently reheat without overcooking. Microwaving can dry the meat, so use it only for quick reheating and cover the meat to retain moisture.
A dedicated immersion circulator is the most reliable way to hold a precise temperature for hours. Some home cooks have experimented with alternative methods—hot water in an insulated container or specialty devices—but a proper circulator is the simplest and safest option for repeatable results.
Serve with your favorite sides — roasted potatoes, grilled vegetables, or a crisp salad complement this roast well.
Serve This With
- Parmesan potato stacks or roasted potatoes
- Smoked baked beans or braised beans
- Fresh Greek salad or mixed greens
- Mushroom risotto or creamy mashed potatoes
Sous Vide London Broil
A simple, reliable sous vide roast that turns an economical cut into a tender, flavorful centerpiece. Minimal seasoning and a hot sear deliver excellent results.
Ingredients
- 3 pound London broil (flank, top round, or similar)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter (for searing)
Instructions
- Pat the roast dry and rub with olive oil. Season all over with salt and pepper and place in a vacuum-seal bag or heavy-duty resealable bag. Remove the air and seal.
- Preheat the sous vide to 130°F (54°C). Submerge the sealed roast and cook for 8–12 hours.
- When ready, remove from the bath, take the roast from its bag, and thoroughly pat it dry with paper towels.
- Heat a cast-iron skillet until very hot, add butter or oil, and sear the roast 2–4 minutes per side to form a deep brown crust.
- Rest the meat 10–15 minutes, then slice thinly against the grain and serve.
Nutrition Information (estimate per serving)
Calories: 736 • Total Fat: 50g • Saturated Fat: 18g • Cholesterol: 264mg • Sodium: 720mg • Carbohydrates: 1g • Protein: 67g
Nutrition data is an estimate.
