Joule Sous Vide London Broil Marinated Steak Recipe
Looking to impress your taste buds and your guests with a mouthwatering steak dinner? Look no further than this Joule Sous Vide London Broil Marinated Steak Recipe! Using the innovative sous vide cooking method with the Joule immersion circulator, you’ll achieve perfectly cooked steak every time. Marinated in a flavorful blend of herbs and spices, this London broil steak is tender, juicy, and savory goodness. Get ready to elevate your steak game to new heights with this simple yet sensational recipe!
INGREDIENTS YOU’LL NEED:
- London Broil (Flank Steak): London Broil is a lean cut of beef that is flavorful and relatively affordable.
- Garlic Cloves: Minced garlic adds aromatic flavor to the marinade, enhancing the overall taste of the steak.
- Balsamic Vinegar: Balsamic vinegar lends a sweet and tangy flavor to the marinade, balancing the richness of the steak.
- Worcestershire Sauce: Worcestershire sauce provides a savory and umami-rich flavor to the marinade.
- Soy Sauce: Soy sauce adds depth of flavor and a hint of saltiness to the marinade.
- Dijon Mustard: Dijon mustard contributes a sharp and tangy flavor to the marinade, balancing the sweetness of the other ingredients.
- Avocado Oil/Olive Oil: Oil serves as a base for the marinade, providing richness and moisture to the steak.
- Brown Sugar: Brown sugar adds sweetness and caramelization to the marinade, creating a flavorful crust on the steak when seared.
- Thyme and Oregano (Dried): Dried thyme and oregano contribute earthy and aromatic notes to the marinade, enhancing its flavor profile.
- Black Pepper and Kosher Salt: Ground black pepper and kosher salt season the marinade, adding depth of flavor and enhancing the natural taste of the steak.
- Butter (to Finish the Sauce): Butter adds richness and silkiness to the sauce, giving it a luxurious texture and flavor.
WHAT IS THE SOUS VIDE method?
In sous vide cooking method, you seal food in a bag and cook it in a water bath at a precise temperature, ensuring even cooking, breaking up connective tissue, and retaining moisture. Sous vide is popular for cooking meats, vegetables, and even desserts. It’s a convenient way to make an inexpensive cut of beef into an amazingly tender melt-in-your-mouth experience. An immersion circulator like the Joule Sous Vide can achieve consistent results and can be done using specialized equipment or DIY methods at home.
WHY USE THE SOUS VIDE TO PREPARE LONDON BROIL?
Looking to impress your taste buds and your guests with a mouthwatering steak dinner? Look no further than this Joule Sous Vide London Broil Marinated Steak Recipe! Using the innovative sous vide cooking method with the Joule immersion circulator, you’ll achieve perfectly cooked steak every time. Marinated in a flavorful blend of herbs and spices, this London broil steak is tender, juicy, and savory goodness. Get ready to elevate your steak game to new heights with this simple yet sensational recipe!
HOW TO PREPARE SOUS VIDE LONDON BROIL?
Time needed: 5 hours and 20 minutes
- Prepare the Marinade:
In a small bowl, combine minced garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, ground black pepper, and kosher salt. Mix well to create the marinade.
- Marinate the Steak:
Place the London Broil Sirloin steak in a shallow dish or resealable plastic bag. Pour the best marinade over the steak, ensuring it is fully coated. Cover or seal the dish/bag and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat thoroughly. - Vacuum Seal the Steak:
After marinating, remove the steak from the marinade and pat it dry with paper towels. Place the steak in a sous vide bag and vacuum seal it to ensure a tight seal. - Preheat the Joule Sous Vide:
Fill a large pot or container with cold water and attach the Joule Sous Vide immersion circulator. Set the temperature to 131 degrees f (55 degrees Celsius) and allow the water to preheat. - Sous Vide Cooking:
If you don’t have a vacuum sealer you can use the water displacement method where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape). Once the water reaches the desired temperature, carefully place the vacuum-sealed bag into the pot, and make sure it is fully submerged. - Cover the Pot and Cook:
Cover the pot with a lid or aluminum foil to minimize water evaporation. Set the timer for 7-8 hours for optimal tenderness and flavor infusion. Place a silicone trivet or kitchen towel under your pot. The pot will be hot and it could damage your kitchen counters or wooden table. - Searing the Steak:
After sous vide cooking, remove the steak from the bag and pat it dry with paper towels. Preheat a skillet or grill over high heat with vegetable oil. Carefully sear the steak for a few minutes on each side until a golden crust forms, ensuring not to overcook it. - Prepare the Sauce:
While the steak is searing, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and allow it to reduce by almost half, creating a flavorful sauce. Add a couple of tablespoons of butter to the sauce for richness and depth of flavor. - Serve and Enjoy:
Once the steak is seared to your liking, remove it from the heat and let it rest for a few minutes. Subsequently, slice the steak against the grain to ensure tenderness, and then plate it. - Sauce, Garnish, and Serve:
Spoon the prepared sauce over the top and garnish. Slice the London Broil against grain for a nice and clean presentation.
Serve immediately with your choice of sides, such as mashed potatoes, au gratin potatoes, or steamed vegetables.
Enjoy your delicious Sous Vide London Broil steak!
FAQ – FREQUENTLY ASKED QUESTIONS:
Before sous vide cooking, you can marinate the London broil to infuse it with flavor, or simply season it with salt, pepper, and herbs. Vacuum-seal the meat or use a zipper-lock bag to ensure it’s airtight before placing it in the water bath.
London broil is cooked sous vide at a temperature of around 131°F to 140°F (55°C to 60°C) for medium-rare to medium doneness. Cook time can vary based on the thickness of the meat but typically range from 4 to 5 hours.
Yes, searing the London broil after a sous vide water bath adds flavor and creates a caramelized crust on the exterior. For the finishing touch, you can quickly sear the meat on a hot grill or cast-iron skillet.
Sous vide cooking makes sure the London broil cooks evenly, making it tender and juicy all over. Also, adding tasty marinades or spices can make the meat even more flavorful and moist.
Yes, you can cook London broil sous vide directly from frozen. Increase the cooking time by one hour to account for the frozen meat. Ensure that the meat reaches the desired internal temperature before serving.
Yes, London broil can be overcooked in the sous vide if it stays in the water too long. Even though sous vide is precise, anything over 8 hours can make the meat too soft and mushy.
LONDON BROIL RECIPE SUBSTITUTIONS AND VARIATIONS:
- Different Cuts of Meat: Instead of London broil, you can use other cuts of beef such as flank steak, top round steak, or sirloin for sous vide cooking. Each cut will offer a different texture and flavor profile.
- Marinades and Seasonings: Experiment with different marinades and seasonings to customize the flavor of your London broil. You can try citrus-based marinades, herb-infused oils, or bold spice blends to enhance the taste of the meat.
- Cooking Time and Temperature: Adjust the cooking time and temperature based on your preference for doneness. Sous vide allows for precise control over the cooking process, so you can cook the London broil to your desired level of doneness, whether it’s medium-rare, medium, or well-done.
- Finishing Methods: After sous vide cooking, you can finish the London broil by searing it on a hot grill or cast iron skillet to develop a caramelized crust.
WHAT GOES WELL WITH SOUS VIDE LONDON BROIL?
Sous vide London broil pairs well with many side dishes to create a delicious meal. Consider serving it alongside roasted vegetables like roasted carrots, smashed potatoes, or creamy Brussels sprouts for a hearty and nutritious option. You can also pair it with a fresh salad or steamed green beans for a lighter accompaniment. Additionally, mashed potatoes or rice make excellent choices to soak up the flavorful juices from the meat. Finally, don’t forget to add a sauce or gravy for extra flavor and moisture to complement the tender London broil.
HOW DO YOU STORE AND REHEAT LEFTOVER LONDON BROIL?
To store leftover London broil prepared in the sous vide, let it cool completely before transferring it to an airtight container or resealable bag. Place it in the refrigerator and use it within 3-4 days for optimal freshness. When reheating, you can gently warm it in a skillet or microwave until heated through. Avoid overheating to prevent the meat from becoming tough or dry.
CAN LEFTOVER LONDON BROIL BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover sous vide London broil can be frozen for later consumption. To freeze, first let the meat cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped meat in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label the package with the date and store it in the freezer for up to 3 months. When ready to enjoy, thaw the frozen meat in the refrigerator overnight before reheating.
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Joule Sous Vide London Broil Marinated Steak Recipe
Equipment
- Sous Vide
Ingredients
- 2 lbs London Broil (flank steak)
- 2 Cloves Garlic (minced)
- ¼ Cup Balsamic Vinegar
- ¼ Cup Worcestershire Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Dijon Mustard
- 2 Tbsp Olive Oil
- 2 Tbsp Brown Sugar
- 1 Tsp Thyme (dried)
- 1 Tsp Oregano (dried)
- ¼ Tsp Black pepper (ground
- ¼ Tsp Kosher Salt
- 2 Tbsp Butter (to finish the sauce)
Instructions
- Prepare the Marinade: In a bowl, combine minced garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, ground black pepper, and kosher salt. Mix well to create the marinade.
- Marinate the Steak: Place the London Broil Sirloin steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated. Cover or seal the dish/bag and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Vacuum Seal the Steak: After marinating, remove the steak from the marinade and pat it dry with paper towels. Place the steak in a sous vide bag and vacuum seal it to ensure a tight seal.
- Preheat the Joule Sous Vide: Fill a large pot or container with water and attach the Joule Sous Vide immersion circulator. Set the temperature to 131 degrees Fahrenheit (55 degrees Celsius) and allow the water to preheat.
- Sous Vide Cooking: Once the water reaches the desired temperature, carefully place the sealed steak into the pot, ensuring it is fully submerged. Cover the pot with a lid or aluminum foil to minimize water evaporation. Set the timer for 4-5 hours for optimal tenderness and flavor infusion.
- Searing the Steak: After sous vide cooking, remove the steak from the bag and pat it dry with paper towels. Preheat a skillet or grill over high heat with vegetable oil. Sear the steak for a few minutes on each side until a golden crust forms, being careful not to overcook.
- Prepare the Sauce: While the steak is searing, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and allow it to reduce by almost half, creating a flavorful sauce. Add a couple of tablespoons of butter to the sauce for richness and depth of flavor.
- Serve and Enjoy: Once the steak is seared to your liking, remove it from the heat and let it rest for a few minutes. Slice the steak against the grain to ensure tenderness, then plate it and spoon the prepared sauce over the top. Serve immediately with your choice of sides, such as mashed potatoes, au gratin potatoes, or steamed vegetables. Enjoy your delicious Joule Sous Vide Marinated London Broil steak!