Sous Vide London Broil

Anova Culinary

London broil, typically a cut made from more expensive flank steak can be whipped up with a totally tender result with a much cheaper cut: top round! One of the cheapest beef cuts at the grocer, a 12 to 24 hour dip renders this tough cut as tender as ever.


Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 00:05

Recipe Time: 12:00

Temperature : 132F / 55.6C



  1. Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C
  2. Combine salt, pepper, and garlic and season steak on both side.
  3. Place steak in vacuum bag or resealable ziplock bag.
  4. Place in water bath and cook for 12 hours, up to 24 hours if needed.

Stovetop Finish

  1. Remove steak from water bath. Prepare cast-iron or heavy bottomed pan over high heat, add oil.
  2. Season steak with remaining rub.
  3. Place steak in hot pan and sear for one minute per side.
  4. Slice thinly across grain and enjoy!