Sous vide is a foolproof way to cook tender, juicy London broil every time.
If you’ve ever been intimidated by cooking London broil—or been disappointed by tough, dry results—sous vide makes all the difference. With this method, you get juicy, perfectly cooked steak every time, with barely any effort. It’s the kind of dinner that feels fancy but is easy enough for a weeknight.
Anyone who loves a good steak—without paying steakhouse prices—is going to fall hard for London broil. I remember my mom making it for special family dinners, and to this day, those meals stand out in my memory. Now, thanks to sous vide cooking, I can recreate that nostalgic meal anytime. And honestly, it turns out even more tender and delicious than I remember! Slow-cooking the meat in a precise water bath locks in all the juices, delivering super tender results without overcooking or drying it out. Plus, it needs just a few simple seasonings to shine.
Sous vide, which means “under vacuum” in French, was first developed in the 1970s by French chefs and food scientists who were looking for a better way to preserve and cook food. While it started as a technique used mostly in high-end restaurants, sous vide has become more popular for home cooks thanks to affordable, easy-to-use sous vide machines. If you have a sous vide machine at home, this easy London broil recipe is the perfect way to put it to delicious use.
Is Sous Vide London Broil Healthy?
This dish is packed with protein and nutrients, making it a wholesome choice for a balanced meal. London broil is usually made with top round steak, a naturally lean cut of beef that’s lower in fat and calories compared to other steaks. Plus, cooking it sous vide means you don’t need extra oil or butter, keeping things even lighter. The main thing to watch out for is the sodium content. If you’re watching your salt intake, use less than the recipe calls for and add your favorite salt-free seasoning.
What Cut Of Meat Is London Broil?
London broil isn’t actually a specific cut—it’s more about the method of preparation. It typically involves marinating a tougher cut of beef, like top round steak or flank steak, then broiling or grilling it until it’s cooked to your desired doneness. After cooking, the meat is sliced thinly against the grain for maximum tenderness.
Top round is the most common choice because it’s lean, typically more affordable, and perfect for tenderizing methods like marinating or slow cooking. Occasionally, you might also see flank steak or sirloin tip labeled as London broil.
Traditionally, London broil calls for a long marinating time to help tenderize the meat. But with the sous vide method, we can skip the marinating altogether—the gentle, consistent heat naturally breaks down the muscle fibers, making the steak tender and flavorful without the extra prep.
Tips For The Best Sous Vide London Broil
- Seal it well: Make sure to properly vacuum-seal the steak to avoid any water getting into the bag.
- Pat it dry: Before searing, thoroughly dry the meat with paper towels. This helps the steak sear beautifully without steaming.
- High heat for the sear: You want your skillet smoking hot so you can get a good crust fast without overcooking the inside.
- Slice against the grain: Always slice London broil against the grain for maximum tenderness.
How Do I Store Leftovers?
Wrap leftovers tightly in plastic wrap or place them in an airtight container and refrigerate for 3-4 days. For longer storage, you can freeze the leftovers for 2-3 months. Just be sure to slice it thinly before freezing if you want to make it easier to reheat. Reheat with a quick sear in a hot skillet.
Serving Suggestions
Round out your London broil dinner with a few great sides, like Garlic Roasted Potatoes, Cilantro-Lime Cauliflower Rice, or Brown Rice Pilaf. Greek Healthy Broccoli Salad or Mediterranean Low-Carb Broccoli Salad are also good choices to serve alongside. Or, for something a little different, slice the meat thinly and use it for hearty sandwiches, steak salads, or even steak tacos!
Not ready to try sous vide yet? Check out my Juicy London Broil made the traditional way. Steak lovers like me will also enjoy Keto Steak With Garlic Butter Mushrooms and Instant-Pot Steak.
Ingredients
- 1 (2-3 pound) London Broil top round steak
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Season the London broil with the kosher salt, black pepper, and garlic powder evenly on all sides.
- Place the seasoned steak into a vacuum seal bag, add the olive oil, and seal using a vacuum sealer or the water displacement method.
- Set the sous vide machine to 132°F and place the bag in the water bath. Cook for 8 hours to achieve perfect tenderness.
- Once cooked, remove the steak from the bag and pat dry with paper towels. Preheat a skillet over high heat and sear the steak for about 1 minute on each side to develop a flavorful crust.
- Let the steak rest for 5 minutes before slicing against the grain to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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