Sous Vide Flank Steak is a delicious way to enjoy this tasty cut of beef. Cooking sous vide allows you to achieve the perfect doneness every time. It’s simple, and the results are mouthwatering. Let’s dive into why this recipe stands out and how you can make it at home.

Why Make This Recipe

Flank steak is known for its rich flavor and tenderness when cooked properly. Using the sous vide method, you can eliminate the guesswork. The precise temperature control ensures juicy results, whether you prefer medium-rare or another doneness. Plus, the low-and-slow cooking process allows you to flavor the meat deeply. A well-cooked flank steak can elevate any meal and impress your friends or family.

How to Make Sous Vide Flank Steak

Ingredients:

• 1.5–2 lb flank steak
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 sprig fresh rosemary (optional)

Directions:

1. Season flank steak with kosher salt, black pepper, garlic powder, soy sauce, and olive oil. Add rosemary if desired.
2. Vacuum seal the steak or use the water displacement method with a zipper-lock bag.
3. Set your sous vide cooker to 130°F for medium-rare.
4. Place the steak in the bath and cook for 2 to 4 hours.
5. After cooking, remove the steak from the bag and pat it dry thoroughly with paper towels.
6. Preheat a cast-iron skillet with a splash of oil until very hot.
7. Sear steak for 45–60 seconds per side, pressing lightly for even browning.
8. Let rest for 5 minutes, then slice against the grain. Serve warm.

How to Serve Sous Vide Flank Steak

Serve your Sous Vide Flank Steak with sides like roasted vegetables, mashed potatoes, or a fresh salad. It can also be sliced thinly for tacos, sandwiches, or salads. Adding a chimichurri sauce can enhance the flavor even more. Just think—what’s better than a perfectly cooked steak on your plate?

How to Store Sous Vide Flank Steak

If you have leftovers, store them in an airtight container in the fridge. Sous Vide Flank Steak can last for up to 3 days. Make sure to heat it gently to maintain its tenderness. Reheating in a sous vide bath for a short time or in the skillet on low will keep it juicy.

Tips to Make Sous Vide Flank Steak

• Make sure to season the steak well for maximum flavor.
• Pat the steak dry thoroughly before searing to get a good crust.
• If you’re short on time, cooking for just 2 hours will still yield great results.

Variation

Feel free to experiment with different herbs and spices. For a spicy kick, add some crushed red pepper flakes or cayenne. You can also marinate the steak overnight in your favorite sauce for added flavor.

FAQs

1. Can I cook flank steak longer than 4 hours?
Yes, you can cook flank steak for longer if you wish. However, beyond 4 hours, the texture may become softer than desired.

2. Is sous vide cooking safe?
Absolutely! Sous vide cooking is safe when done correctly. Make sure your sous vide machine maintains the right temperature throughout the cooking process.

3. Can I use frozen steak?
Yes, you can use frozen flank steak. Just add an extra hour to the cooking time to ensure it’s heated through.

Now you have everything you need to create a delicious Sous Vide Flank Steak. Enjoy this easy yet elegant dish that will have everyone coming back for more!

Sous Vide Flank Steak

This Sous Vide Flank Steak recipe ensures perfectly tender and flavorful beef every time using precise temperature control.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1.5–2 lb flank steak
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 sprig fresh rosemary optional

Method

 

Preparation

1. Season flank steak with kosher salt, black pepper, garlic powder, soy sauce, and olive oil. Add rosemary if desired.
2. Vacuum seal the steak or use the water displacement method with a zipper-lock bag.
3. Set your sous vide cooker to 130°F for medium-rare.
4. Place the steak in the bath and cook for 2 to 4 hours.

Finishing

1. After cooking, remove the steak from the bag and pat it dry thoroughly with paper towels.
2. Preheat a cast-iron skillet with a splash of oil until very hot.
3. Sear steak for 45–60 seconds per side, pressing lightly for even browning.
4. Let rest for 5 minutes, then slice against the grain and serve warm.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently to maintain tenderness. Season well for maximum flavor and pat dry before searing to achieve a good crust.