Sous Vide London Broil

(1392)

Cole Wagoner

Walnut Creek, CA

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 Oreg ...

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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.
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Ingredients for 6

  • 1 large top round steak

  • 1 tablespoon kosher salt

  • 1 tablespoon black pepper

  • 1 teaspoon garlic powder

  • Canola oil for searing

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C

  • Step 2

    Combine salt, pepper, and garlic and season steak on both side.

  • Step 3

    Place steak in vacuum bag or resealable ziplock bag.

  • Step 4

    Place in water bath and cook for 12 hours, up to 24 hours if needed.

    • Stovetop Finish

    • Step 0

      Remove steak from water bath. Prepare cast-iron or heavy bottomed pan over high heat, add oil.

    • Step 1

      Season steak with remaining rub.

    • Step 2

      Place steak in hot pan and sear for one minute per side.

    • Step 3

      Slice thinly across grain and enjoy!

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132 F / 55.6 C Recipe Temp
Recipe Time
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