Sous Vide Flank Steak: The Ultimate Guide to Tender Perfection

Sous Vide Flank Steak: Prepare to unlock the most tender, flavorful flank steak you’ve ever tasted! Forget tough, chewy flank steak – this method guarantees a perfectly cooked, melt-in-your-mouth experience every single time. I’m so excited to share this recipe with you because it’s truly a game-changer.

Flank steak, a lean and flavorful cut from the abdominal muscles of the cow, has long been a favorite in Latin American cuisine, particularly in dishes like fajitas and carne asada. Its robust flavor profile makes it incredibly versatile, but its tendency to become tough when overcooked has often been a challenge for home cooks. That’s where the magic of sous vide comes in!

What makes this sous vide flank steak so irresistible? Well, imagine sinking your teeth into a steak that’s consistently cooked to your preferred doneness from edge to edge. The sous vide method allows for precise temperature control, ensuring that the flank steak reaches its optimal tenderness without any risk of overcooking. People adore this dish because it delivers restaurant-quality results with minimal effort. The texture is incredibly satisfying, offering a delightful chewiness without being tough, and the flavor is intensified by the slow, gentle cooking process. Plus, it’s incredibly convenient – simply set it and forget it until you’re ready to sear and serve! Get ready to impress your family and friends with this foolproof recipe.

this Recipe

Ingredients:

• 2 lbs Flank Steak, about 1 inch thick
• 2 tbsp Olive Oil
• 2 tsp Kosher Salt
• 1 tsp Black Pepper, freshly ground
• 2 cloves Garlic, minced
• 1 sprig Fresh Rosemary
• 1 sprig Fresh Thyme
• 1 tbsp Butter

Preparing the Flank Steak:

Okay, let’s get started! First things first, we need to prep our flank steak. This is a crucial step to ensure we get the most tender and flavorful result possible. Don’t skip this!

1. Pat the Flank Steak Dry: Use paper towels to thoroughly pat the flank steak dry. This is super important because moisture is the enemy of a good sear. We want a beautiful, crusty exterior, and that won’t happen if the steak is wet.
2. Season Generously: In a small bowl, combine the olive oil, kosher salt, and freshly ground black pepper. Mix well. Then, generously rub this mixture all over the flank steak, making sure to coat every nook and cranny. Don’t be shy with the seasoning! This is your chance to build flavor from the inside out.
3. Add Aromatics: Now, sprinkle the minced garlic over the steak. Nestle the sprig of fresh rosemary and the sprig of fresh thyme on top of the steak. These aromatics will infuse the meat with their wonderful fragrance during the sous vide process.
4. Vacuum Seal (or Use a Ziploc Bag): The next step is to seal the steak in a vacuum bag. If you have a vacuum sealer, great! Place the steak in a vacuum bag and seal it according to the manufacturer’s instructions. If you don’t have a vacuum sealer, don’t worry! You can use a heavy-duty Ziploc bag. Place the steak in the bag, then slowly lower the bag into a pot of water, allowing the water pressure to push the air out. Once most of the air is out, seal the bag, leaving just a tiny opening to let the last bit of air escape. This method is often referred to as the “water displacement method.”

Sous Vide Cooking Process:

Now for the magic! The sous vide process is what makes this flank steak incredibly tender and evenly cooked. It’s all about precise temperature control.

1. Set Up Your Sous Vide Water Bath: Fill a large pot or container with water. Attach your sous vide immersion circulator to the side of the pot, making sure it’s securely fastened. Set the temperature to 130°F (54°C) for medium-rare. If you prefer medium, set it to 135°F (57°C). For medium-well, set it to 140°F (60°C). I highly recommend medium-rare for flank steak, as it can become tough if overcooked.
2. Submerge the Steak: Once the water has reached the desired temperature, carefully submerge the sealed bag containing the flank steak into the water bath. Make sure the steak is fully submerged. If the bag floats, you can weigh it down with a plate or a sous vide weight.
3. Cook for 2-4 Hours: Cook the flank steak in the sous vide water bath for 2 to 4 hours. The longer cooking time will result in a more tender steak. I usually go for 3 hours for a good balance of tenderness and convenience. Don’t worry about overcooking it; the sous vide method prevents that!

Searing the Flank Steak:

This is where we get that beautiful, flavorful crust! Searing is essential to add texture and depth of flavor to the steak. Don’t skip this step!

1. Remove the Steak from the Bag: After the steak has cooked in the sous vide water bath for the desired time, carefully remove the bag from the water. Using scissors, cut open the bag and remove the steak. Discard the rosemary and thyme sprigs.
2. Pat the Steak Dry (Again!): Pat the steak dry once more with paper towels. This is crucial for getting a good sear. Remember, moisture is the enemy!
3. Heat a Cast Iron Skillet (or Heavy-Bottomed Pan): Place a cast iron skillet (or a heavy-bottomed pan) over high heat. Add the remaining 1 tablespoon of butter to the skillet. Let the butter melt and get nice and hot. You want the skillet to be screaming hot!
4. Sear the Steak: Carefully place the flank steak in the hot skillet. Sear for 1-2 minutes per side, or until a deep, golden-brown crust forms. Use tongs to flip the steak and sear the other side. You can also sear the edges of the steak for a more even crust. Be careful not to overcrowd the pan, as this will lower the temperature and prevent a good sear. If necessary, sear the steak in batches.
5. Optional: Baste with Butter: For extra flavor, you can baste the steak with the melted butter while it’s searing. Tilt the pan and use a spoon to scoop up the melted butter and pour it over the steak. This will add richness and help to create a beautiful crust.

Resting and Slicing:

Resting is just as important as searing! It allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. And slicing against the grain is key for maximum tenderness.

1. Rest the Steak: Transfer the seared flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!
2. Slice Against the Grain: After the steak has rested, use a sharp knife to slice it thinly against the grain. This is crucial for making flank steak tender and easy to chew. Look closely at the steak to identify the direction of the muscle fibers (the grain). Slice perpendicular to the grain.
3. Serve and Enjoy! Arrange the sliced flank steak on a platter and serve immediately. You can drizzle it with any pan juices or top it with your favorite sauce. Flank steak is delicious on its own, but it also pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips for Success:

• Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will make it tough.
• Get a Good Sear: A hot skillet and a dry steak are essential for a good sear.
• Slice Against the Grain: This is the key to tender flank steak.
• Experiment with Flavors: Feel free to add other herbs and spices to the marinade, such as garlic powder, onion powder, or chili powder.
• Use a Meat Thermometer: If you’re unsure about the internal temperature of the steak, use a meat thermometer to check. For medium-rare, the internal temperature should be 130-135°F (54-57°C). For medium, it should be 135-140°F (57-60°C).

Serving Suggestions:

• Serve with chimichurri sauce for a vibrant and flavorful topping.
• Make flank steak tacos with your favorite toppings.
• Add sliced flank steak to salads for a protein-packed meal.
• Serve with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
• Pair with mashed potatoes or sweet potato fries for a comforting meal.

Conclusion:

And there you have it! I truly believe this Sous Vide Flank Steak recipe is a game-changer for anyone who loves a tender, flavorful steak without the guesswork. Forget about overcooked, tough flank steak – this method guarantees perfectly cooked results every single time. The precise temperature control of the sous vide ensures that your steak is cooked evenly from edge to edge, resulting in a melt-in-your-mouth texture that’s simply irresistible.

But why is this recipe a must-try? It’s more than just perfectly cooked steak. It’s about the ease and convenience. Once the steak is sealed and submerged, you’re free to focus on other things – preparing side dishes, setting the table, or simply relaxing with a glass of wine. No constant monitoring or flipping required! Plus, the searing at the end adds that beautiful crust and smoky flavor that elevates the entire dish.

Beyond the incredible flavor and ease, this recipe is also incredibly versatile. Looking for serving suggestions? Slice the flank steak thinly against the grain and serve it over a vibrant salad with a tangy vinaigrette. It’s also fantastic in tacos or fajitas, adding a gourmet touch to your favorite Mexican dishes. Or, for a more classic presentation, serve it alongside roasted vegetables and a creamy mashed potato.

Variations to Explore

Don’t be afraid to experiment with different marinades and seasonings. A simple combination of garlic, herbs, and olive oil works wonders, but you can also try bolder flavors like chili powder, cumin, or even a touch of brown sugar for a hint of sweetness. Consider adding a splash of soy sauce or Worcestershire sauce to your marinade for extra umami.

For a spicier kick, incorporate some red pepper flakes or a dash of your favorite hot sauce. If you’re a fan of Asian flavors, try a marinade with ginger, garlic, soy sauce, and sesame oil. The possibilities are endless!

And speaking of variations, consider the sear. While I love a good cast iron sear, you can also use a grill or even a broiler to achieve that perfect crust. Just be sure to keep a close eye on the steak to prevent it from overcooking during the searing process.

I’m confident that once you try this Sous Vide Flank Steak recipe, it will become a staple in your kitchen. It’s perfect for weeknight dinners, special occasions, or any time you’re craving a delicious and satisfying meal.

So, what are you waiting for? Gather your ingredients, fire up your sous vide machine, and get ready to experience flank steak like never before. I’m so excited for you to try this recipe and discover the magic of sous vide cooking.

I’d absolutely love to hear about your experience! Did you try any variations? What were your favorite side dishes to serve with the steak? Share your photos and comments below – I can’t wait to see what you create! Happy cooking!