Sous Vide Flank Steak
Flank steak is a cut of meat that often flies under the radar, but when cooked using the sous vide method, it becomes an absolute showstopper. This cooking technique ensures the steak is tender, juicy, and bursting with flavor. The beauty of sous vide flank steak lies in its ability to maintain perfect doneness throughout the entire cut of meat, making it a foolproof option for both novice and seasoned cooks. With a simple marinade and the right cooking process, you can transform this humble cut into a gourmet meal that will impress your family and friends.
Why It Works Every Time
Sous vide cooking involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. This method allows for even cooking, resulting in a tender and flavorful dish. Unlike traditional cooking methods that can lead to overcooking or uneven results, sous vide ensures that your flank steak reaches the exact level of doneness you desire. Plus, the long cooking time allows flavors to penetrate the meat, creating a deliciously seasoned steak every time.
Ingredient Notes
- 32 ounces flank steak: This cut is lean and flavorful, perfect for sous vide cooking.
- 2 teaspoons salt: Enhances flavor and helps in the tenderizing process.
- 1 teaspoon pepper: Adds a mild heat; feel free to adjust to your taste.
- 1 teaspoon garlic powder: Provides an aromatic depth and richness to the steak.
- 1 teaspoon chili flakes: Offers a hint of spice, balancing the savory flavors.
- 2 tablespoons balsamic vinegar: Contributes acidity and sweetness, elevating the flavor profile.
- 1 tablespoon Dijon mustard: Adds tanginess and a touch of complexity.
- 2 tablespoons butter: Used for finishing the steak, giving it a rich and indulgent flavor.
Gear Checklist
- Sous vide immersion circulator: Essential for maintaining a consistent water temperature.
- Vacuum sealer or resealable freezer bags: For sealing the steak to prevent water from entering.
- Large pot or sous vide container: To hold the water for cooking.
- Cast iron skillet or grill: For searing the steak after sous vide cooking.
- Instant-read thermometer: Optional, but useful for checking doneness after cooking.
Sous Vide Flank Steak — Do This Next
Step 1: Prepare the Marinade
In a small bowl, combine the salt, pepper, garlic powder, chili flakes, balsamic vinegar, and Dijon mustard. Mix well until you have a smooth paste.
Step 2: Season the Steak
Rub the marinade all over the flank steak, ensuring it’s evenly coated. Let it sit for 30 minutes at room temperature to absorb the flavors.
Step 3: Vacuum Seal
Place the seasoned flank steak in a vacuum-seal bag or a resealable freezer bag. If using a resealable bag, use the water displacement method to remove as much air as possible before sealing.
Step 4: Set Up the Sous Vide
Fill a large pot or sous vide container with water and set your immersion circulator to 131°F (55°C) for medium-rare doneness. For medium, set it to 140°F (60°C).
Step 5: Cook the Steak
Once the water has reached the desired temperature, submerge the sealed bag with the flank steak. Cook for 2 to 4 hours. The longer you cook, the more tender the steak will become.
Step 6: Remove and Pat Dry
After cooking, carefully remove the steak from the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
Step 7: Sear the Steak
Heat a cast iron skillet or grill over high heat. Add butter and let it melt, then sear the steak for about 1-2 minutes on each side until a golden-brown crust forms.
Step 8: Rest and Slice
Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute. Slice against the grain for maximum tenderness.
Quick Replacement Ideas
- Use apple cider vinegar instead of balsamic for a different flavor profile.
- Swap honey for Dijon mustard if you’re looking for a sweeter taste.
- Replace butter with olive oil for a dairy-free option.
- Add fresh herbs like rosemary or thyme to the marinade for an aromatic twist.
Chef’s Notes
- For a more intense flavor, marinate the steak overnight.
- Experiment with different spices or herbs to customize the flavor to your liking.
- Ensure the steak is fully submerged during the sous vide process for even cooking.
- Use a meat thermometer to check doneness if you want to be extra precise.
Refrigerate, Freeze, Reheat
Leftover sous vide flank steak can be refrigerated for up to 3 days. For longer storage, freeze the cooked steak in an airtight container for up to 3 months. To reheat, return it to the sous vide bath at the original cooking temperature for about 45 minutes, or sear it on the skillet until warmed through.
Your Top Questions
Can I use other cuts of steak for sous vide cooking?
Absolutely! Cuts like ribeye, sirloin, and skirt steak also work wonderfully with the sous vide method. Just adjust cooking times based on the cut.
What is the best temperature for cooking flank steak sous vide?
The ideal temperature for medium-rare flank steak is 131°F (55°C). For medium, aim for 140°F (60°C). Adjust based on your personal preference.
How long should I cook flank steak sous vide?
Cooking flank steak sous vide for 2 to 4 hours will yield the best results. Cooking it longer will make it even more tender.
Do I need to sear the steak after sous vide cooking?
While it’s not necessary, searing the steak enhances its flavor and gives it a nice crust. It’s highly recommended for the best presentation and taste.
What to Make After This
- Sous Vide Broccoli – A perfect side dish to complement your steak.
- Sous Vide Egg Bites – A delicious breakfast option that’s easy to prepare.
- Sous Vide Carrots – Sweet and tender, these make an excellent pairing.
- Sous Vide Chicken Breast – Another versatile protein cooked to perfection.
Time to Try It
Now that you have a delectable recipe for sous vide flank steak, it’s time to roll up your sleeves and get cooking! With just a few ingredients and some simple steps, you’ll have a meal that’s not only satisfying but also impressively gourmet. Enjoy the process, savor the flavors, and most importantly, share your delicious creation with loved ones. Happy cooking!
Sous Vide Flank Steak
Ingredients
Equipment
Method
- In a small bowl, combine the salt, pepper, garlic powder, chili flakes, balsamic vinegar, and Dijon mustard. Mix well until you have a smooth paste.
- Rub the marinade all over the flank steak, ensuring it's evenly coated. Let it sit for 30 minutes at room temperature to absorb the flavors.
- Place the seasoned flank steak in a vacuum-seal bag or a resealable freezer bag. If using a resealable bag, use the water displacement method to remove as much air as possible before sealing.
- Fill a large pot or sous vide container with water and set your immersion circulator to 131°F (55°C) for medium-rare doneness. For medium, set it to 140°F (60°C).
- Once the water has reached the desired temperature, submerge the sealed bag with the flank steak. Cook for 2 to 4 hours.
- After cooking, carefully remove the steak from the bag and pat it dry with paper towels.
- Heat a cast iron skillet or grill over high heat. Add butter and let it melt, then sear the steak for about 1-2 minutes on each side until a golden-brown crust forms.
- Let the steak rest for 5-10 minutes before slicing against the grain for maximum tenderness.
Notes
- For a more intense flavor, marinate the steak overnight.
- Experiment with different spices or herbs to customize the flavor to your liking.
- Ensure the steak is fully submerged during the sous vide process for even cooking.
