This Sous Vide London Broil was cooked using my Avalon Bay Immersion Circulator and the broiler in my oven. After cooking the Steak Sous Vide for 6 hours, I threw it under the broiler at 500 degrees for 2 minutes on each side. The tenderness of this Top Round steak was remarkable. The only thing I would change with this Sous Vide Recipe is that I would probably finish off the Roast in a very hot cast iron skillet or on the grill. I didn't quite get the crust I was looking for on the outside of the steak.
Check Out The Immersion Circuator:
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Check Out The Vacuum Sealer I usually use: https://amzn.to/2Jh6Obj
Check Out Sweet Smokie Joe Seasonings: https://sweetsmokiejoe.com/
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Sous Vide London Broil - Top Round Steak - Sous Vide Beef Recipes
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