Sous Vide London Broil Top Round Steak Recipes

SOUS VIDE LONDON BROIL (TOP ROUND STEAK)

Steps:

• Marinate the steak: In a zip-lock bag or mixing bowel, add balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, 1 tablespoon of olive oil, and mustard. Mix well.
• Add top round steak to the bag, close the bag and coat the meat thoroughly. Let it marinate for 30 minutes to 2 hours in the refrigerator.
• Sous Vide the steak: In the meantime, add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 133°F (56°C).
• Remove the steak from the marinade and place it in a new zip-lock bag (discard the marinade).
• Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
• Keep the bag in the sous vide container. Make sure the steak is fully submerged while the seams of the bag is above the water.
• Cover with several pieces of aluminum foil and sous vide cook for 6-8 hours.
• Sear the steak: When your steak is cooked in the sous vide machine, remove the bag from the water bath and transfer it to an ice bath or refrigerator. Let it chill for about 10 minutes.
• Remove the steak from the ziplock bag and wipe off the moisture with paper towels.
• Season with more salt and pepper if necessary. Brush the steak with oil.
• Place the cast-iron skillet or grill on medium-high heat. Once very hot, add the steak and sear about 1-2 minutes per side.
• Slice against the grain and serve with potatoes and veggies.

GRILLED LONDON BROIL RECIPE

Steps:

• Whisk everything but the steak into your mixing bowl and mix until everything is evenly combined and blended in.
• Place the steak into your plastic bag and drown it in the marinade.
• Seal the bag, pressing the air out of the bag as you go along, and then lay it fully sealed within a shallow dish.
• Marinate the meat overnight until it chills, giving it a single turn to make sure both sides are evenly coated.
• When you are ready to grill, remove the steak from the bag and dispose of the bagged marinade.
• Grill the steak on an oiled oven rack, roughly 4″ above the coals and cook for 9-10 minutes.
• Turn the steak over and grill the other side for 9-10 minutes. your goal is to reach an internal temperature range of 135°F-140°F for medium-rare meat.
• Transfer the finished steak to your beef cutting board and give it 10 minutes to rest.
• Cut the rested meat across the grain at a diagonal angle, aiming for thin slices.
• Serve as is, on sandwiches, in tacos or however else you might fancy enjoying some succulent, thinly-sliced beef.

SOUS VIDE LONDON BROIL

Steps:

• Warm the sous vide water bath to a temperature of 132°F.
• Season both sides of the top round steak with salt, pepper, and garlic powder.
• Place steak in heavy-duty resealable bag. Seal using the immersion method.
• Cook steak for 8 hours. Remove bag from bath. Remove steak from bag, patting dry with kitchen towel.
• Sprinkle steak seasoning to both sides of the steak.
• Heat pan over high heat, then add oil. Sear steak for one minute on each side. Let rest for 5 minutes before serving.