London Broil in the Sous Vide

Make Restaurant-Quality London Broil at Home

If you never used a sous vide you’re missing out! This is an easy way to tenderize tougher cuts of meat and add great flavors. For this video we are cooking a London broil, it turned out tender, juicy and packed with flavor!

·        3LB London Broil

·        2 TSP of Beauty and the Beef

·        2 TSP of Killer Hogs TX

·        3 TSP of Salt

·        1 TBSP of Red wine Vinegar

·        1 TBSP of Worcestershire Sauce

·        2 TBSP of Soy Sauce

·        2 TSP of Brown Sugar

·        2 TSP of Garlic Powder

·        1 TSP of Black Pepper

·        1 TBSP of Dijon Mustard

Set up your sous vide to cook at 136 degrees or your desired temperature. Season the London broil with the salt and let sit while you mix up the Dijon Soy Glaze.

Make your glaze by combining the Vinegar, W Sauce, Soy Sauce, Brown Sugar, Garlic Powder, Pepper and Mustard.  Whisk until thoroughly combined.

Using a vacuum seal bag, place the meat into the bag and then pour your sauce in. Vacuum seal on “Gentle” once air is removed and bag is sealed, place the bag into the sous vide. After at least 6 hours remove the bag with the meat from the sous vide and place into an ice water bath for 10 minutes. Drain the sauce from the bag into a sauce pan until reduced and thickened.

Season the London broil with the Beef Seasoning and KH TX. 

Sear each side of the meat for about a minute on each side until a good crust develops. We used our Big Green Egg, you can use a cast iron pan on the stove top as well.

Remove to rest for 10 minutes, slice and serve!

GET YOU SOME!