Teriyaki London Broil

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This is basically the same recipe as I made earlier for the teriyaki flank steak, except this time I used a smaller 0.82 lb. London broil.

Prepare a recipe of teriyaki sauce.

Trim excess fat from a London broil (beef shoulder steak). Add the steak and a portion of the sauce to a vacuum bag and seal. Refrigerate for 3 hours.

Sous vide for 3 hours at 134°F.

Let rest for one hour. Discard the juice from the sous vide bag.

Put the London broil on a sheet pan and broil for 3 to 4 minutes until lightly browned. This gives it a much better color and presentation than just using it out of the sous vide as I did before.

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I prepared three servings of 3.0 oz. (cooked weight) each, served with white sushi rice, broccoli, and a side of the teriyaki sauce.