Step 1

Heat a sous vide water bath to 132F degrees.

Step 2

Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30-90 minutes at room temperature (see note).

Step 3

Mix the remaining ingredients in a bowl to make the sauce.

Step 4

Combine the beef and the sauce in a resealable or vacuum seal bag.

Step 5

Use the "wet" function on the vacuum sealer to seal the bag, or use the water displacement method (above) if using a zip lock bag, to remove all the air.

Step 6

Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).

Step 7

Remove the bag and place it in an ice bath for 10 minutes.

Step 8

Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.

Step 9

Bring the sauce to a simmer and cook until its reduced, about 3-4 minutes (see note).

Step 10

Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.

Step 11

Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.