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sliced London broil on a black plate. The London broil is a perfectly rosy pink edge to edge on the inside with s nicely seared outside.

Sous Vide London Broil Recipe

Forget the broiler and turn to sous vide for the most delectable steakhouse style London broil you've ever tasted. Think all the great flavors of A-1, but none of the goop.
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Prep Time 10 minutes
Cook Time 4 minutes
Inactive Sous Vide Time 18 hours
Total Time 18 hours 14 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer optional
  • Vacuum Seal Bags or Ziploc like bags
  • Skillet, grill, or oven (broiler)

Ingredients
  

  • 1/2 cup Worcestershire sauce
  • 1/4 cup soy sauce low sodium preferred
  • 2 tsp fish sauce
  • 3 tbsp brown sugar
  • 3 cloves garlic
  • 2 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 1/2 cup olive oil
  • 2 tbsp chives
  • 1 shallot minced
  • 1 tsp smoked paprika optional and to taste
  • 2 lb flank steak approximately (or top round)
  • 1/4 cup ghee, can substitute olive oil for the grill (high smoke point oil such as avocado oil can also be substituted for ghee)

Instructions
 

  • Set the sous vide machine to 133°F / 56.1°C to preheat the water.
  • Combine Worcestershire sauce, soy sauce, fish sauce, brown sugar, garlic, Dijon mustard, tomato paste, olive oil, and smoked paprika (optional) in a bowl and whisk until smooth and creamy. Alternatively, a blender may be used. Place 1/3 of mixture into a small container and add chives and shallots; cover and refrigerate.
  • Bag the steak with remaining 2/3 mixture, seal, and place in water bath for 18 hours.
  • When the steak is ready, take it out of the container and place the vacuum sealed bag in the freezer for 10-15 minutes.
  • Take the steak out of the vacuum sealed bag and pat it dry.
  • Place ghee in pan or rub all over the steak if grilling. Finish with very high heat on pan or grill 1 to 2 minutes per side. Use apple or pecan wood if applicable to your grill. A broiler may be used instead for a traditional London broil finish.
  • When ready to eat, finish with salt and be sure to slice the steak against the grain. Pass the 1/3 mixture as a tableside sauce. Enjoy your perfectly cooked London broil immediately!

Notes

You can of course cook more than one steak at a time. Just make sure the steaks do not overlap (e.g. stack) in the sous vide bag.
No matter which of the variety of cuts you can use for London broil (flank, top round, sirloin, etc.), the recipe instructions apply as is.
We'd prefer flank steak finished on the grill if possible. 
Keyword A-1, Flank Steak, Keto, London Broil, Sous Vide, Steak, Steakhouse Style, Top Round