Sous vide flank steak is a great way to achieve perfectly cooked meat that is tender and flavorful. Flank steak is naturally lean and can be tough if overcooked, but sous vide cooking allows for precise temperature control, resulting in a delicious and juicy steak. Here’s a step-by-step recipe for sous vide flank steak:

Sous Vide Flank Steak Recipe

Ingredients:

• 1 flank steak (about 1-1.5 pounds)
• Salt and pepper (to taste)
• Optional: garlic powder, onion powder, or your favorite steak rub
• Fresh herbs (like thyme, rosemary, or parsley), optional
• 2 tablespoons olive oil or butter (for searing)

Equipment:

• Sous vide immersion circulator
• Large pot or container for water
• Vacuum sealer or resealable plastic bag
• Cast iron skillet or grill for searing

Instructions:

1. Prepare the Sous Vide Setup:

   • Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature based on your desired doneness:
     • Rare: 125°F (52°C)
     • Medium Rare: 130°F (54°C)
     • Medium: 140°F (60°C)
     • Medium Well: 150°F (65°C)
     • Well Done: 160°F (71°C)

2. Season the Steak:

   • Generously season the flank steak with salt, pepper, and any additional spices you prefer. If using fresh herbs, place them in the bag with the steak.

3. Seal the Steak:

   • Use a vacuum sealer to seal the steak in a vacuum bag. If you don’t have a vacuum sealer, you can use a resealable plastic bag and the water displacement method: slowly lower the bag into a pot of water, allowing the pressure to push air out, and then seal just above the water line.

4. Sous Vide the Steak:

   • Once the water has reached the desired temperature, submerge the bagged flank steak in the water. Cook for at least 1.5 to 4 hours. A longer cooking time will help break down the connective tissue, making the meat more tender.

5. Sear the Steak:

   • After the sous vide cooking time is complete, remove the flank steak from the bag and pat it dry with paper towels. This step is essential for achieving a good sear.
   • Heat a cast iron skillet or grill over high heat. Add olive oil or butter.
   • Sear the steak for about 1-2 minutes on each side until a nice brown crust forms. You can also add additional herbs or garlic to the pan during searing for extra flavor.

6. Rest and Slice:

   • Allow the steak to rest for a few minutes after searing. Slice the flank steak against the grain into thin strips. This is crucial for tenderness.

7. Serve:

   • Serve your sous vide flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad. It’s also great in tacos, fajitas, or sandwiches.

Tips:

• Marinating: For added flavor, consider marinating the flank steak for a few hours or overnight before sealing it for sous vide cooking.
• Finishing Touches: Drizzle with chimichurri or your favorite sauce for an extra flavor boost.
• Storage: Leftover flank steak can be stored in the refrigerator for a few days or frozen for longer storage.

Enjoy your flavorful and tender sous vide flank steak!