Sous Vide Flank Steak
This Sous Vide Flank Steak is a game changer! Tender, juicy, and infused with flavor, it’s sure to impress at any meal.
Equipment
- Sous Vide Immersion Circulator
- Large Pot or Container
- Vacuum Sealer or Zip-Top Bags
- Cast Iron Skillet or Grill
Ingredients
For the Marinade:
- 32 ounces flank steak choose a good quality cut
- 2 teaspoons salt enhances flavor
- 1 teaspoon pepper adds a nice kick
- 1 teaspoon garlic powder for savory depth
- 1 teaspoon chili flakes provides a hint of heat
- 2 tablespoons balsamic vinegar adds sweetness and acidity
- 1 tablespoon Dijon mustard for tangy flavor boost
- 2 tablespoons butter to finish with richness
Instructions
Cooking Instructions
- Step 1: Prepare the Marinade - In a mixing bowl, combine the salt, pepper, garlic powder, chili flakes, balsamic vinegar, and Dijon mustard. Whisk together until well blended.
- Step 2: Season the Steak - Rub the marinade all over the flank steak, ensuring it’s evenly coated.
- Step 3: Seal the Steak - Place the seasoned flank steak in a vacuum-sealable bag or a zip-top bag, using the water displacement method to remove as much air as possible before sealing.
- Step 4: Sous Vide Cooking - Fill a pot with water and attach your sous vide immersion circulator. Set the temperature (130°F for medium-rare). Once the water reaches the temperature, submerge the bagged steak and cook for 2 to 4 hours.
- Step 5: Sear the Steak - Remove the steak from the bag, pat dry, heat a cast iron skillet or grill with butter, and sear for 1-2 minutes per side.
- Step 6: Rest and Slice - Let the steak rest for about 5 minutes, then slice against the grain and serve.
Notes
- Marinate overnight for enhanced flavors.
- Ensure the sous vide water bath is at the correct temperature before cooking.
- Slice against the grain for maximum tenderness.