This sous vide flank steak recipe teaches you how to make tender and succulent meat with mouthwatering flavors. The water bath cooks the steak to perfection without you needing to lift a finger!
Combine the salt, black pepper, garlic, chili, balsamic vinegar, and Dijon mustard in a bowl.
Place the flank steak in the bag and pour the mixture inside over the meat. Vacuum seal the bag.
Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 hours.
Once cooked, remove the flank steak from the water bath and discard the spices from the bag.
Heat a cast iron skillet with butter over medium high heat. Cook the flank steak for a couple of minutes on both sides, until it starts browning and set aside.
Let the meat rest for 10 minutes then slice and serve.
Notes
TO STORE. Store the cooled leftover flank steak in an airtight container or sealed plastic bag and refrigerate for up to 3 or 4 days.TO FREEZE. The leftover steak also freezes well for about 2 to 3 months. Thaw it overnight in the fridge before reheating. TO REHEAT. Place the steak in a baking dish and reheat in the oven at 325°F until it’s warmed through. Alternatively, warm the slices in a skillet over medium heat.