Sous Vide London Broil With Dijon Soy Glaze

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!

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 about the benefits of sous vide cooking.

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!

Other Sous Vide Recipes to Try

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 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.

Step by Step Instructions

Heat a sous vide water bath to 132°F 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.

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.

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

1. For the best results, I usually salt the London broil the evening before and place it in the fridge uncovered until ready to cook.
2. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
3. Taste your sauce before adding all of the salt as some mustard brands are saltier than others.
4. 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.
5. Don't sear the London broil for more than 1 minute per side as it will overcook.

Frequently Asked Questions

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.

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