Sous Vide Flank Steak Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 5 mins
-
Servings
4
-
Calories
303 kcal
-
Course
Main Course
-
Cuisine
American
Sous Vide Flank Steak Recipe
Description
The Sous Vide Flank Steak Recipe is centered on a 1 1/2 pound flank steak seasoned with a mixture of cumin, chili powder, garlic powder, salt, and black pepper. The steak is vacuum sealed or sealed with the water displacement method and cooked in a sous vide water bath at 133°F for medium-rare, with options for different doneness temperatures provided in the recipe notes. This slow, precise cooking method tenderizes the steak while maintaining a juicy interior.
Following sous vide, the steak is quickly seared in a hot cast iron skillet with butter, which also serves to sauté sliced onions and red peppers if desired. This adds both texture and additional savory flavors to the dish. The sear creates a crust on the outside while preserving the uniformly cooked interior.
Serving the steak alongside the sautéed vegetables enhances the meal, offering both color and complementary flavors. Using sous vide allows flexibility on cooking time up to 4 hours, which can accommodate frozen steaks by extending to 2-5 hours. The included temperature chart helps customize doneness to personal preference.
The notes emphasize not leaving the steak in the bath longer than 4 hours for optimal texture and suggest changing seasonings to suit individual favorite steak spices. This recipe provides detailed guidance to achieve tender, evenly cooked flank steak with rich seasoning and a final skillet finish.
Ingredients
- 1 1/2 pound flank steak
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For serving
- 1 tablespoon butter
- ½ onion sliced
- ½ red pepper sliced
- 1 tablespoon neutral cooking oil generic cooking 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
- Adjust the seasoning blend to match your preferred steak spices.
- If using frozen steak, increase the sous vide cooking time to 2 to 5 hours.
- Limit cooking time in the water bath to a maximum of 4 hours to avoid adverse texture changes.
- Refer to the supply temperature chart to select your desired steak doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
