Memorial Day Weekend is the traditional kick-off for barbeque season. Along with the traditional hamburgers and hot dogs, we like have a steak that we can slice thinly for our guests to enjoy. My choice often is a London Broil (top round) that you can find at most butchers for a reasonable price. But top round is a tough, lean cut, so special care is required – especially if the beef is grass fed.

I overcome the toughness and lack of fat by combining both a marinade and the sous vide (water bath) cooking method. Because the London Broil is lean, the marinade uses olive oil or fat to compensate.



  • ¼ Cup low-sodium soy sauce
  • ¼ Cup balsamic vinegar
  • ¼ Cup Worcestershire sauce
  • ¼ Cup olive oil

The Meat

1 ½ – 2 pounds of London Broil (top round) roughly 1 ½ inches thick


On arriving home from work, place the meat into the marinade. Allow it to marinate for at least two hours. Before bed, pat the meat dry, add a dash of salt and pepper and place it into a ‘Food Saver’ vacuum bag. Seal the bag and place in your water bath. Using a circulator (I use the Anova) set the temperature of the bath to 132 (for medium rare) or 140 (for medium). Cook sous vide for 7 – 10 hours.

At the end of the cooking time, remove the meat from the bag and dry with a paper towel. Cover and keep refrigerated until ready for its final preparation. Before serving, sear both sides of the meat (a couple minutes on each side) on the barbeque or in a hot pan.

Remove from the heat and let rest a few minutes before slicing.