SOUS VIDE FLANK STEAK
Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.
Provided by Bibi
Time 1h51m
Yield 4
Number Of Ingredients 8
Steps:
- Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
- Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
- Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
- When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
- About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
- Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
- Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g
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CatO Burkhart
[email protected]Thank you for sharing this recipe! I can't wait to try it.
balakoti SARDAR
[email protected]I highly recommend trying this recipe. You won't be disappointed.
P Watts
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit at your next dinner party.
Affan Ali
[email protected]I love that this recipe can be prepped ahead of time. It's perfect for busy weeknights.
shoil shoik
[email protected]This recipe is a bit time-consuming, but it's worth the wait. The steak was incredibly flavorful and tender.
Wajahat Wolf
[email protected]I've tried many flank steak recipes, but this one is by far the best. The sous vide method makes all the difference.
Satar Khan
[email protected]Wow, just wow! This steak was cooked to perfection. Definitely a new favorite recipe.
Sh Usman
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
Md shahin 45
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to create a restaurant-quality meal in my own kitchen.
Johnny Pope
[email protected]Sous vide cooking is definitely worth the investment. This recipe is a great introduction to the technique and the results are incredible.
Baali B
[email protected]I followed the recipe to a T and the steak came out perfectly medium rare. It was so flavorful and cooked evenly throughout.
I Am MUSLIM
[email protected]This flank steak recipe is a game-changer! The sous vide method resulted in the most tender and juicy steak I've ever had. My family and friends couldn't stop raving about it.