Sous Vide Flank Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
5 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Flank Steak
Description
The process starts by seasoning the flank steak and placing it in a zipper bag with balsamic vinegar. The steak is vacuum-sealed by slowly lowering it into the preheated water bath, which is set to 131°F. It cooks immersed for 90 minutes, allowing precise temperature control and even doneness edge to edge. Once finished, the steak is removed, patted dry, and seared in hot olive oil with fresh thyme to develop a browned exterior while locking in juices.
This method yields a tender, juicy flank steak with a subtle acidity from the vinegar and aromatic notes from the thyme. Resting the steak after searing allows juices to redistribute. The result can be thinly sliced against the grain for serving. Leftovers can be refrigerated safely up to four days.
The recipe also advises adding extra cooking time if starting with frozen steak. The sear is an important step for flavor and appearance, and resting after sear is key to juicy results.
Ingredients
- 1 ½ pound flank steak
- 1 tsp salt sea salt
- 1 tsp black pepper ground
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- thyme to garnish, fresh
Instructions
- First, add water to large pot and set sous vide to 131 degrees Fahrenheit.
- Season flank steak on both sides with sea salt and pepper. Place steak in a large zipper bag. Add in balsamic vinegar.
- Leave the bag unzipped. Once water bath has heated to 131 degrees, slowly lower bag into water. As it lowers, the air will be sucked out of the bag. Once the air is out, zip lock bag.
- Set timer to 90 minutes.
- After the timer goes off, carefully remove bag from water bath. Remove steak from bag and pat dry with paper towels.
- Heat olive oil in a large skillet over medium high heat.
- Once oil is hot, carefully place steak and fresh thyme in skillet. Sear on each side for 2 minutes.
- Finally, place steak on a cutting board. Allow it to sit for 5 minutes to lock in juices.
- Carefully slice and serve. Garnish with more fresh thyme if desired.
Notes
- If you start with a frozen flank steak, add at least one hour to the sous vide cooking time for proper thawing and cooking.
- Searing the steak after sous vide cooking adds color and flavor; it is recommended not to skip this step.
- Allow the steak to rest for 5 to 10 minutes after searing to ensure the juices redistribute, keeping the meat tender and juicy.
- Store any leftovers in the refrigerator for up to 4 days, properly wrapped or in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 841mg | 35% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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