Sous Vide Flank Steak Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 5 mins
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Servings
4
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Calories
303 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Flank Steak Recipe
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Enjoy this mouthwatering sous vide flank steak, perfectly paired with peppers and caramelized onions. The sous vide cooking technique ensures a tender and flavorful steak every time.
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Ingredients
- 1 1/2 pound flank steak
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
For serving
- 1 tablespoon butter
- ½ onion sliced
- ½ red pepper sliced
- 1 tablespoon oil
Instructions
- Place the sous vide immersion circulator in a container of water. Set it to 133 degrees F for medium-rare. Or see the table in the notes for other doneness. Wait for it to reach temperature.
- Combine the cumin, chili powder, garlic powder, salt, and black pepper in a small bowl. Season the steak liberally with the spice mixture.
- Put the steak in a bag, vacuum seal it, or place it in a heavy-duty plastic bag and remove the air. If you don't have a vacuum sealer use the water displacement method. Seal the bag most of the way and slowly lower it in the water, letting the water pressure push out the air.
- Once the water bath has reached your desired temperature, add the steak.
- Let it cook for at least 1 hour, but no longer than 4 hours.
- When ready to eat, heat a cast iron skillet over medium heat. Add butter to the skillet and cook onions and bell peppers until crisp if you want to cook veggies.
- Remove the veggies from the skillet, raise the heat to high, and add a tablespoon of oil.
- Take the steak out of the bag and pat it dry with a paper towel.
- Add it to the skillet and sear it for 1-2 minutes on each side.
- Slice your steak across the grain and serve.
Notes
- Change the seasoning and herbs if you have a favorite spice for steaks.
- If your steak is frozen, sous vide it for 2 – 5 hours.
- Don't leave the steaks in the sous vide water bath for more than 4 hours of cooking time, or the texture of the meat will not be as good.
- Temperature Chart for Sous Vide Flank Steak
- 130°F | rare | cool red center
- 130°F | rare | cool red center
- 135°F | medium rare | warm red center
- 135°F | medium rare | warm red center
- 145°F | medium | warm pink center
- 145°F | medium | warm pink center
- 155°F | medium well | slightly pink center
- 155°F | medium well | slightly pink center
- 165°F | well done | little or no pink
- 165°F | well done | little or no pink
- Change the seasoning and herbs if you have a favorite spice for steaks.
- If your steak is frozen, sous vide it for 2 – 5 hours.
- Don't leave the steaks in the sous vide water bath for more than 4 hours of cooking time, or the texture of the meat will not be as good.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
3g
(1%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
414mg
(17%)
Potassium
641mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
250IU
(5%)
Vitamin C
1mg
(1%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 414mg | 17% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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