Smoked and Sous Vide London Broil (15 Simple Steps)

With the use of sous vide and smoker, you can turn a cheap cut of beef into a delicious meal!

The meat is fall-apart tender thanks to sous vide and deliciously smokey from my pellet smoker. 

Then it is finished on a super hot grill to get that yummy brown crust!

The finished result is juicy and flavorful. 

While it might sound complicated, you follow my steps below and you’ll be serving up a perfect London broil.

What Is London Broil?

Rather than just referring to a specific piece of beef, London broil refers to a method of cooking and serving steak. 

The flank steak was originally used.

However, a London broil is now often made from lean, thick cuts of beef, with the top round being most common. 

The top round comes from the cow’s upper rear leg and hip area. 

The muscle is lean, with only a little bit of marbling.

It has a thick, rich beef flavor, but if not cooked properly, it can be fibrous and tough.

What is Sous Vide Cooking?

Sous vide cooking is an excellent method for preparing London broil. 

Sous vide is a way of cooking using an immersion circulator. This circulator heats a water bath to a set temperature.

Because the temperature doesn’t fluctuate, the food cooks perfectly every time. 

This low and slow cooking method allows the muscle fibers to break down. 

The juicy gelatin is then released and you are left with a moist and juicy piece of meat! 

What Will Smoking The London Broil Do?

First, we smoke the London broil in our Pit Boss smoker. This adds a delicious smokey flavor to the meat.

Then the meat is put in the sous vide. This helps add another layer of flavor to the meat. 

Benefits of Using The Sous Vide Method 

Using sous vide you can cook your meat to the exact doneness that you desire. 

There’s no need to wing it! Your cut gets cooked to exactly the temperature you select.

You don’t have to use a thermometer or spend time cutting, peering, or jabbing the meat with your finger.

You can get a perfectly cooked cut of beef every time! 

Should You Sear Your London Broil After The Sous Vide?

The importance of searing the meat after the sous vide method is vital.

It adds flavor and helps give the meat that wonderful brown color you’d expect from a perfectly cooked piece of beef.

Remember, don’t forget to rest your meat for at least 5- to 10-minute before serving. 

Resting the meat allows the juices time to redistribute themselves in the meat.

This means that the London broil will be juicy rather than dry, and tasty!

How to Smoke and Sous Vide London Broil on a Pit Boss Smoker

Below is the 10 step method to smoked and sous vide London Broil

Ingredients 

  • 2 lbs top round steak (London Broil) or flank steak
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 Garlic cloves
  • 2 sprigs of fresh rosemary

Tools

  • Vacuum sealer
  • Immersion heater

Instructions 

Step 1: Start Seasoning 

Season your meat liberally with salt, pepper, and garlic powder.

Step 2: Preheat Your Smoker

Preheat your pit boss smoker on the Smoke setting.

Step 3: Smoke The London Broil

Put your 2 portions on the smoker and smoke until internal of 125°F.

Step 4: Sous Vide Temperature for London Broil

While that’s happening, prepare your sous vide – Set to a temp roughly 130°F, you can do it lower than this but I wouldn’t recommend under 130°F.

Step 5: When to Remove Your Meat From The Smoker

Once the meat hits the internal temp of 122°F remove it from the smoker.

Step 6: Vaccum Seal Your London Broil

Put both portions in a vacuum-sealed bag using a vacuum sealer. Alternatively, you can use a snap-lock bag but if you’re doing this, research the water sealing method for sous vide.

Seal them up using the sealer and confirm your sous vide has hit the target temp.

Step 7: How Long to Sous Vide The London Broil?

Cook for 21-24 hours at 130°F.

If you see any bubbles start to form which could cause the meat to float you can always throw something stainless steel on top. I

didn’t have any bubbles but I thought to show you an example of this.

Cover and now you can leave it, go about your day.

Step 8: Prepare an Ice Bath

It’s the next day, almost ready to remove!

Now we need to prepare an ice bath.

I like to do this as it reduces the internal temp allowing you to get more of a sear on the meat before removing it. Otherwise, you’ll be searing at 130°F.

Pull your meat from the smoker and submerge it in the ice bath for 20 minutes.

Step 9: Heat Your Smoker or Grill for Searing The London Broil

Pat your meat dry with a paper towel and preheat your smoker or grill to max temp.

Step 10: Sear Your Meat

Spray the meat with some oil and put it on over the fire pit, open the fire pit and start searing.

Wait until you’ve reached your desired sear and remove.

Step 11: Rest Your London Broil Then Slice

Let them rest for 10 minutes before slicing. Slice your cuts against the grain.

Sous Vide and Smoked London Broil

Take your London broil to the next level by smoking it and then sous vide it! This recipe is a true crowd-pleaser (and super simple)
Prep Time10 mins
Cook Time5 hrs
Sous Vide Broil Time1 d
Total Time1 d 5 hrs 10 mins
Course: Dinner, lunch, main, Main Course
Cuisine: American
Servings: 4 servings`
Calories: 332kcal
Author: Charlie
Cost: 12

Equipment

  • Pit Boss Grill
  • Vaccum Sealer
  • Sousd Vide

Ingredients

  • 2 lbs top round steak London Broil or flank steak
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 garlic cloves
  • 2 sprigs of fresh rosemary

Instructions

  • Season your meat liberally with salt, pepper, and garlic powder.
  • Preheat your pit boss smoker on the S setting.
  • Put your 2 portions on the smoker and smoke until internal of 125°F.
  • While that’s happening, prepare your sous vide – Set to a temp roughly 130°F, you can do it lower than this but I wouldn’t recommend under 130°F.
  • Once the meat hits the internal temp of 122°F remove it from the smoker.
  • Put both portions in a vacuum-sealed bag using a vacuum sealer. Alternatively, you can use a snap-lock bag but if you’re doing this, research the water sealing method for sous vide.
  • Cook for 21-24 hours at 130°F. Cover and now you can leave it, go about your day.
  • It’s the next day, almost ready to remove!
  • Now we need to prepare an ice bath. Pull your meat from the smoker and submerge it in the ice bath for 20 minutes.
  • Pat your meat dry with a paper towel and preheat your smoker or grill to max temp.
  • Spray the meat with some oil and put it on over the fire pit, open the fire pit and start searing.
  • Wait until you’ve reached your desired sear and remove.
  • Let them rest for 10 minutes before slicing.
  • Slice your cuts against the grain.
  • Serve and enjoy!

Smoking and sous-vide are the two ultimate slow cooking methods!

Combine then your meat is going to come out EPIC!

What seasonings do you use on your London broil?

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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