Oven Cooking Method

Cup of Yum
1. Place the flank steak in a large sealed plastic bag with the olive oil, Italian seasoning, sea salt, black pepper and crushed garlic, toss to coat.
2. Let marinate at room temperature for 10-15 minutes.
3. Preheat the oven to 400°F.
4. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack of the oven and let it heat up while the oven is preheating.
5. Toss the cherry tomatoes and garlic cloves with olive oil, balsamic vinegar,  Italian seasoning, sea salt and black pepper.
6. Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
7. Place the steak in the skillet in the oven.
8. Allow to cook for 5 minutes, flip and cook for an additional 5 minutes.
9. Remove from the oven and let rest for 10 minutes before slicing.
10. Cut meat on a diagonal, against grain, into thin slices.
11. Remove the tomatoes from the oven and serve the roasted tomatoes over the steak.
12. Top with the fresh grated parmesan cheese.

Sous Vide Method

1. Place the flank steak in an airtight sealed plastic bag with the olive oil, Italian seasoning, sea salt, black pepper and crushed garlic, toss to coat.
2. Fill the sous vide machine with water to the fill line.
3. Set the temperature at 131°F for a medium rare steak.
4. Once the sous vide water has heated, add the steak.
5. Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the steak in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
6. Cook for 1-4 hours.
7. About 20 minutes before the steak is finished in the sous vide, preheat the oven to 400°F.
8. Toss the cherry tomatoes and garlic cloves with olive oil, balsamic vinegar, Italian seasoning, sea salt and black pepper.
9. Spread the tomatoes out on a baking sheet and place on the lower rack in the oven for 20 minutes.
10. Remove the bag from the sous vide, then remove the steak from the bag.
11. Heat a large cast iron skillet, or grill pan, on the stove over high heat, once hot, sear the steak for about 30 seconds per side.
12. Remove from the skillet and let rest for 10 minutes before slicing.
13. Cut meat on a diagonal, against grain, into thin slices.
14. Remove the tomatoes from the oven and serve the roasted tomatoes over the steak.
15. Top with the fresh grated parmesan cheese.