Sous Vide London Broil
A London Broil roast is dry brined overnight, seasoned and then cooked Sous Vide at 129F for two hours. After a quick sear the steak is thinly sliced and served.
Ingredients
- London Broil Roast About 2 pounds
- 3 tbsp kosher salt
- 2 tbsp Low salt steak seasoning
- 1 tsp Liquid Smoke Optional
Instructions
- Salt the London Broil, place on a plate and let it dry brine in the refrigerator for at least eight hours.
- Rinse the meat and pat dry with paper towels.
- Optional: brush both side of the meat with Liquid Smoke.
- Season the beef with a low salt steak rub.
- Vacuum seal the steak in a sous vide bag.
- Immerse the bagged steak into a water bath maintained at 129F and cook for two hours.
- Remove the London Broil from the bag and sear in a cast iron skillet for 90 seconds per side.
Notes
London Broil is usually a cut of Top Round. This piece of beef comes from a working muscle on the steer and as a result it is very flavorful but lean and tough. The combination of a dry brine and sous vide cooking helps make the steak tender.