Sous Vide Flank Steak
Tender, evenly cooked flank steak seasoned with a simple spice and vinegar mustard mixture, finished with a butter sear.
Equipment
- Sous Vide Immersion Circulator
- water bath
- vacuum sealer
- vacuum-seal bag
- Bowl
- Cast-Iron Skillet
- Tongs
- Paper Towels
- Cutting Board
Ingredients
Ingredients
- 32 ouncesflank steak
- 2 teaspoonssalt
- 1 teaspoonpepper
- 1 teaspoongarlic powder
- 1 teaspoonchili flakes
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonDijon mustard
- 2 tablespoonsbutter
Instructions
Instructions
- Preheat the sous vide water bath to 135°F.
- In a bowl, combine 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon chili flakes, 2 tablespoons balsamic vinegar, and 1 tablespoon Dijon mustard; stir until a uniform mixture forms.
- Place the 32 ounces flank steak into a vacuum-seal bag. Pour the seasoning mixture over the steak, remove air, and vacuum-seal the bag.
- Submerge the sealed bag fully in the preheated sous vide bath. Cook for 2 hours; you may cook up to 3 hours if needed.
- Remove the bag from the water bath. Open the bag and discard the liquid and any loose spices from the bag. Pat the steak dry with paper towels.
- Heat a cast iron skillet over medium-high heat until hot. Add 2 tablespoons butter and let it melt and foam.
- Add the flank steak to the skillet and sear until browned, about 1–2 minutes per side. Adjust heat if the butter begins to burn.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve.
Notes
Marinade ideas:You can marinate the flank steak before adding it to the sous vide bag, or pour the liquid directly into the bag. Experiment with different sauces, like teriyaki,3-ingredient steak marinade,bulgogi sauce, orstir fry sauce.
Storage:Store the cooled leftover flank steak in an airtight container or sealed plastic bag and refrigerate for up to 3 or 4 days.
Steak water temperature: Rare: Cook at 125°F (51.7°C)Medium-Rare: Cook at 130°F (54.4°C)Medium: Cook at 140°F (60°C)Medium-Well: Cook at 150°F (65.6°C)Well-Done: Cook at 160°F (71.1°C)
Storage:Store the cooled leftover flank steak in an airtight container or sealed plastic bag and refrigerate for up to 3 or 4 days.
Steak water temperature: Rare: Cook at 125°F (51.7°C)Medium-Rare: Cook at 130°F (54.4°C)Medium: Cook at 140°F (60°C)Medium-Well: Cook at 150°F (65.6°C)Well-Done: Cook at 160°F (71.1°C)