Sous Vide Flank Steak

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 250kcal

Author Arman Liew

Ingredients

32 ounces flank steak
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili flakes
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons butter

Instructions

Heat a sous vide water bath to 135F.
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 or up to 3 hours.
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

Marinade ideas: You can marinate the flank steak before adding it to the sous vide bag, or pour the liquid directly into the bag. Experiment with different sauces, like teriyaki, 3-ingredient steak marinade, bulgogi sauce, or stir fry sauce.
Storage: Store the cooled leftover flank steak in an airtight container or sealed plastic bag and refrigerate for up to 3 or 4 days.
Steak water temperature: Rare: Cook at 125°F (51.7°C) Medium-Rare: Cook at 130°F (54.4°C) Medium: Cook at 140°F (60°C)Medium-Well: Cook at 150°F (65.6°C) Well-Done: Cook at 160°F (71.1°C)

Nutrition