Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

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How to Sous Vide Beef London Broil

London Broil technically isn't a cut of meat but a preparation method. Most meat labelled "London Broil" is actually chuck, round, or flank and you can follow the guidelines for those.

london-broil

London Broil technically isn't a cut of meat but a preparation method. Most meat label "London Broil" is actually chuck, round, or flank. You generally will cook a London Broil to a steak-like texture, which generally takes 18 to 60 hours, depending on what the actual cut is.

If you want a more traditional pot roast-type meat you can increase the temperature. This is usually done at 185°F (85°C) for 8 to 18 hours for a very braise-like texture.

About London Broil

London broil is actually the name of a dish made of flank steak. Butchers mistakenly refer to the flank steak as London broil because this particular steak is used in the dish. Ironically the dish London broil doesn't originate from London and nobody can trace the origin of its name.

This large cut is taken from the flank region (abdominal muscles) of the cow; it is flat and thin with a distinctive longitudinal grain and oblong shape. It is flavorful in taste, however if cooked wrong then it is hard to chew, which is not good because flank steak is already pretty tough. The best way to cook this cut is to sous vide it. This easy cooking technique will give you a consistently tender and moist London broil every time.

Even when sous vided, London broil should be sliced thinly across the grain for added chewing tenderness. It can also be tenderized by using marinades and commercial tenderizers. The cut is ordered by weight, normally 1 to 2 pounds. When selecting flank steak, select the one that has bright red color and the least amount of silverskin.

Another advantage of this meat is the fact that it is an all-season cut. You can grill it in the summer or make roulade in winter.

This cut grew in popularity when it was discovered that great fajitas can be made from it. Flank steak is also popular in many other countries such as Mexico, Columbia and China. Many people confuse the flank steak with skirt steak. However skirt steak is fattier and more tender compared to the flank steak.

Typical Cooking Methods for London Broil

Sous Vide, Braise, Broil, Grill, and Pan Fry

Other Names for London Broil

Flank Steak, Bavette, Flank Fillet and Jiffy Steak

Good Substitutes for London Broil

Flank Steak, Flank Fillet, and Jiffy Steak

Traditional Dishes for London Broil

London Broil, Fajitas and Flank Steak

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What is the Best Sous Vide London Broil Temperatures and Times?

London Broil technically isn't a cut of meat but a preparation method. Most meat labelled "London Broil" is actually chuck, round, or flank and you can follow the guidelines for those.
  • Tender Steak
  • Medium-Rare: 131°F for 18 to 60 Hours (55.0ºC)
  • Medium: 140°F for 18 to 60 Hours (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 12 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 12 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 12 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 8 to 18 Hours (80.0ºC)

Do you have experience cooking london broil? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef London Broil Recipes?

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