Sous Vide Smoked London Broil Steak

Brush meat on both sides with liquid smoke. Season steak liberally with salt and pepper, then vacuum seal in a sous vide bag. (If you can let the steak rest in the refrigerator overnight, it will turn out more tender as the salt will have more time to penetrate the meat and work as a dry brine. This step is not required.)

Simmer steak in a water bath set at 129ºF for 2 hours.

Remove steak from bag and sear the surface in a hot cast iron skillet or on a hot grill for 1 minute each side. Let the steak rest for 15 minutes and then slice across the grain to serve.

Note: This pairs well with twice baked potatoes and roasted Brussels sprouts.