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Sous Vide London Broil?

Glynn_162348

Anyone ever do one before?

I have a top round steak cut thick for london broil I picked up. 2 lbs about 1.5 inches thick. Can't find anything on chefsteps and googling gets me advice from 2 hours to 48 hours and everything in between.

I want to get it tender but not have it fall apart to mush... any thoughts/ past experience to share?

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Glynn_162348

I've gone ahead somewhat blindly. I preseared, then into a ziplock with a bit of olive oil (just enough to coat, some herb de provence and a bit of minced garlic. 140F and I'm going to 24 hours. Will post results.

Texture was a bit off. Think next time I'll try 16 hours at 135 and see what the result is. The red onion jam is great and the red wine sauce was also very good.