Elevate your steak night with this Sous Vide Flank Steak recipe, crafted for effortless perfection. You'll achieve restaurant-quality results at home, with rich flavors that make every bite enjoyable. Experience a steak dish that is simple yet incredibly rewarding, requiring almost no prep time.
The sous vide is a surefire way to dish up a perfectly cooked meal every time.
From simple weeknight sous vide chicken drumsticks, to sous vide tri tip and picanha, it is a simple tool I turn to on both busy nights and when I want to impress.
Cooking flank steak in the sous vide is one of my favorite ways to serve it up. It requires just minutes of hands on time, and comes out perfect every time.
Ingredients
- Flank Steak: With its big, beefy flavor, this cut of beef is perfect for the sous vide. The long cooking time tenderizes the meat, and the method insures it is perfectly cooked all the way through.
- Sea Salt: Kosher salt is also an option.
- Garlic Powder: Fresh garlic is also an option, but some people don't care for it in the sous vide because it can give a raw garlic flavor that can be offputting. You could use onion powder if you prefer.
- Dried Oregano: Italian seasoning is another option.
- Avocado Oil: Perfect for high-heat searing after sous vide cooking. Use your favorite high-heat oil.
- Soy Sauce: Tamari or coconut aminos will keep this recipe gluten-free.
Tips and Tricks
- Let the steak sit with the seasoning for at least an hour before cooking. This will result in enchanced flavor and texture, as the salt will have time to penetrate the muscle fibers of the steak.
- I prefer my flank steak cooked to medium rare. You can adjust the water temperture if you want yours to be rare (120°F), medium (140°F), or medium well (150°F).
- If you're planning ahead, cooked sous vide steak can be refrigerated for up to four days and seared right before serving, providing a quick meal prep solution. I recommend keeping it sealed in your vacuum sealer bag.
- Experiment with finishing flavors. Chimichurri is a go-to for flank steak, but compound butter or horseradish sauce also work beautifully.
Step by Step Instructions
For a plastic bag, use the water displacement method to seal.
Refrigerate overnight or proceed immediately.
Preheat the sous vide water bath to 130°F.
Remove from water.
Slice into thin slices against the grain. Serve with chimichurri sauce if desired.
More Steak Recipes to Try
- With Marinated Flank Steak a simple marinade transforms this cut into a meal they will ask for again and again.
- Experience the perfect crust and tender interior with Reverse Sear Steak.
- Air Fryer Flat Iron Steak is a quick and easy way to achieve a juicy steak.
- Hibachi Steak captures the essence of Japanese-style grilling at home.
Sous Vide Flank Steak
Elevate your steak night with this Sous Vide Flank Steak recipe, crafted for effortless perfection. You'll achieve restaurant-quality results at home, with rich flavors that make every bite enjoyable. Experience a steak dish that is simple yet incredibly rewarding, requiring almost no prep time.
Servings: 8
Calories: 191kcal
Ingredients
- 1 ½ to 2 ½ pounds flank steak
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce
Instructions
- Season both sides of the flank steak with the salt, garlic powder, and oregano.
- Place in a vacuum sealer bag and add the avocado oil and soy sauce. Seal the bag.
- Alternatively, you can use a zip-top bag and use the water displacement method to seal.
- Refrigerate overnight, or proceed immediately.
- Preheat a water bath to 125°F.
- Add the steak and cook for 2 to 2 ½ hours.
- Remove from the water. If you are making ahead for meal prep, store the steak in the fridge for up to a week in the bag.
- Remove the steak from the bag and dry it off. Let it rest for 10 minutes.
- Preheat your grill, griddle, or a cast-iron skillet to medium-high. Sear the steak, flipping every minute, for about 3 to 4 minutes, until golden brown.
Nutrition
Calories: 191kcal | Carbohydrates: 1g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 893mg | Potassium: 404mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 2mg
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