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Sous Vide Flank Steak
Sous Vide Flank Steak
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Prep Time:
10 minutes
Cook Time:
96 minutes
Total Time:
111 minutes
Effortlessly cook tender sous vide flank steak to perfection.
Ingredients:
  • 0.5 cup chopped onion
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon good quality balsamic vinegar
  • 1 tablespoon Worcestershire sauce, or to taste
  • 1 (1 pound) flank steak, cut in half
  • salt and freshly ground black pepper, to taste
Instructions:
  • Prepare the water bath by filling it with water, positioning the circulator, and preheating it to 130°F (54°C) following the manufacturer's instructions.
  • In a blender or small food processor, blend onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce until smooth.
  • Dry the flank steak pieces and season them generously with salt and pepper. Spread the onion mixture over both sides of the steak. Place each steak in a 2-quart zip-top freezer bag, remove any air, and seal tightly.
  • Once the water bath reaches 130 degrees, carefully place the bags in the bath, making sure they do not overlap or touch the circulator. You can also use a rack at the bottom of the bath to hold the sealed bags. Let the bags circulate in the 130°F (54°C) bath for 1 hour and 30 minutes.
  • Preheat the broiler by placing an oven rack 6 inches below the heat source about 5 minutes before the dish is done cooking.
  • Once the flank steak is done cooking, take it out of the bags and transfer it onto a broiler pan.
  • Broil the ingredients until perfectly browned, about 3 minutes per side in the preheated oven. Remove and cover loosely with foil for 5 to 10 minutes to allow the internal temperature to reach 145°F (63°C) for medium doneness when using an instant read thermometer.
  • Cut the steak into thin slices against the grain and add more Worcestershire sauce for extra flavor.

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