sous vide flank steak recipe

Sous Vide Flank Steak

  By Sous Vide Guy    

March 30, 2017

Flank steaks are not just for stir-frying anymore! This traditionally tough and lean cut of meat turns into an amazingly tender cut of steak after cooking it sous vide. And best of yet? You can put together an incredible sous vide flank steak dish for next to nothing. Flank steaks are so cheap in your local grocery stores, making it a perfect cut of meat for cooking sous vide. Try out this sous vide flank steak recipe, you won’t be disappointed!

Tip: Cut in thin strips against the grain for additional tenderness.

  • Prep: 5 mins
  • Cook: 1 hr 30 mins
  • Yields: 2 Servings
sous vide flank steak recipe

Ingredients

Flank Steak

Sea Salt

Cracked Black Pepper

Avocado Oil (or another high smoke point oil)

RARE

122°F - 128°F

1 - 2 hours

MEDIUM RARE

129°F - 135°F

1 - 2 hours

MEDIUM

136°F - 145°F

1 - 2 hours

MEDIUM WELL

146°F - 155°F

1 - 2 hours

WELL DONE

156°F +

1 - 2 hours

Directions

PREPARE IT

1(Optional) Marinate flank steak for 24 hours prior. Flank steaks take marinade very well and it can even help make the meat more tender.

2Pre-heat water bath to your ideal temperature (see chart on the side). We prefer 130°F since flank steaks do not have much fat to render.

3Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.

4Vacuum seal the flank steak or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1Place bagged flank steak in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).

2Remove flank steak and pat dry with paper towels.

SEAR IT

1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear steak on hot cast iron pan for approximately 1 minute, flipping every 15 seconds.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds.

4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

SERVE IT

1Before serving, use a spoon to top the flank steak with the leftover juices and butter from the pan - this will help further develop the crust and add flavor.

2Cut against the grain in very thin slices.

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