Imagine sinking your teeth into a perfectly tender and juicy flank steak, cooked to absolute perfection using the sous vide method. This culinary technique ensures that every bite is bursting with flavor and cooked just the way you like it—medium-rare, medium, or beyond! If you’re tired of overcooked or chewy steaks that leave you disappointed, then this recipe for sous vide flank steak is your ticket to steak heaven. With just a few simple ingredients and a little patience, you can impress your family and friends with a restaurant-quality meal right at home. Ready to elevate your steak game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds flank steak
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
Instructions
- Begin by preparing your flank steak. Pat it dry with paper towels to remove any excess moisture, which will help achieve a better sear later.
- Season the flank steak generously with salt and pepper on both sides. This will enhance the flavor of the meat.
- In a small bowl, combine the olive oil, minced garlic, and chopped rosemary. Mix well to create a marinade.
- Rub the marinade evenly over the flank steak, ensuring that it is well coated. For best results, let it marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
- While the steak is marinating, preheat your sous vide water bath to 130°F (54°C) for medium-rare doneness. If you prefer your steak cooked to a different doneness, adjust the temperature accordingly.
- Once the steak has marinated, place it in a vacuum-sealable bag. Make sure to lay it flat in the bag to ensure even cooking.
- Seal the bag using a vacuum sealer or the water displacement method if using a zip-top bag. To use the water displacement method, slowly lower the bag into the water, allowing the pressure to push out the air, and seal the bag just before it fully submerges.
- Carefully place the sealed bag in the preheated sous vide water bath. Cook the flank steak for 2 hours. This low and slow cooking method will tenderize the meat and enhance its flavor.
- After 2 hours, remove the bag from the water bath. Carefully take the flank steak out of the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a little olive oil and let it heat until shimmering.
- Once the pan is hot, add the flank steak and sear it for about 1-2 minutes on each side, or until a golden-brown crust forms. Make sure not to overcrowd the pan; you may need to do this in batches.
- Remove the steak from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the flank steak against the grain into thin strips. This will ensure tenderness in each bite.
- Serve the sliced flank steak with your favorite sides, and enjoy your perfectly cooked sous vide flank steak!
Tips
- Choose Quality Meat: Start with a high-quality flank steak for the best flavor and tenderness. Look for well-marbled cuts for optimal results.
- Season Generously: Don’t be shy with the salt and pepper! A good seasoning will enhance the natural flavors of the meat, so make sure to coat it well on both sides.
- Marinate for Flavor: Allow your steak to marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge. This will infuse the meat with the garlic and rosemary flavors, making it even more delicious.
- Precision Cooking: Use a reliable sous vide immersion circulator to maintain the perfect water temperature. For medium-rare, aim for 130°F (54°C), adjusting as needed for your preferred doneness.
- Dry and Sear: After sous vide cooking, pat the steak dry before searing. This step is crucial for achieving that beautiful golden-brown crust that makes every bite irresistible.
- Rest Before Slicing: Let the steak rest for about 5 minutes after searing. This allows the juices to redistribute, ensuring a moist and flavorful steak when you slice into it.
- Slice Against the Grain: For maximum tenderness, always slice your flank steak against the grain. This technique breaks up the muscle fibers and makes each bite more enjoyable.
- Pair It Right: Serve your sous vide flank steak with sides like roasted vegetables, mashed potatoes, or a fresh salad to create a complete and satisfying meal.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 1g
Protein: 36g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 105mg
