Best 2 Sous Vide Flank Steak Recipes
**Savor the Succulence: Embark on a Culinary Journey with Sous Vide Flank Steak**
Discover the exquisite art of cooking sous vide flank steak, a technique that transforms this lean cut into a tender and flavorful masterpiece. Our curated collection of recipes offers a diverse range of culinary creations, each promising an unforgettable dining experience. From classic preparations to innovative flavor combinations, these recipes will guide you in creating mouthwatering flank steak dishes that will tantalize your taste buds and impress even the most discerning palate. Whether you prefer a traditional sear or a slow-cooked, melt-in-your-mouth experience, our recipes provide step-by-step instructions and expert tips to ensure perfect results every time. Prepare to elevate your culinary skills and embark on a delectable journey with sous vide flank steak.
**Recipe 1: Classic Sous Vide Flank Steak with Chimichurri Sauce**
Indulge in the timeless flavors of a perfectly cooked flank steak complemented by a vibrant chimichurri sauce. This classic recipe showcases the simplicity and elegance of sous vide cooking, resulting in a tender and juicy steak that pairs beautifully with the tangy and herbaceous chimichurri.
**Recipe 2: Asian-Inspired Sous Vide Flank Steak with Ginger-Soy Marinade**
Transport your taste buds to the Orient with this flavorful recipe that combines the bold flavors of ginger, soy, and garlic. The sous vide technique ensures that the flank steak absorbs the marinade's essence, delivering a succulent and aromatic dish that will leave you craving more.
**Recipe 3: Sous Vide Flank Steak with Red Wine Reduction**
Experience the richness and depth of a classic red wine reduction paired with tender flank steak. This recipe elevates the steak's natural flavors with a velvety sauce made from red wine, shallots, and herbs. Prepare to savor every bite of this elegant and sophisticated dish.
**Recipe 4: Sous Vide Flank Steak with Chipotle-Honey Glaze**
Embrace the sweet heat of chipotle peppers and the subtle sweetness of honey in this tantalizing glaze. The sous vide cooking method allows the glaze to penetrate the steak, infusing it with a delectable combination of flavors that will keep you coming back for more.
**Recipe 5: Sous Vide Flank Steak with Salsa Verde**
Relish the freshness and brightness of salsa verde, a vibrant sauce made from herbs, capers, and olive oil. This recipe pairs the tender flank steak with the tangy and aromatic salsa verde, creating a harmonious balance of flavors that will delight your senses.
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
SOUS VIDE MARINATED FLANK STEAK
This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.
Provided by Bren
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h15m
Yield 2
Number Of Ingredients 6
Steps:
- Cut off any surface fat from the steak.
- Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 140 degrees F (60 degrees C). Set timer for 3 hours.
- Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.
- When timer is up, remove steak from the pot and pat dry with a paper towel.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.
Nutrition Facts : Calories 295 calories, Carbohydrate 19.7 g, Cholesterol 25 mg, Fat 18.1 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 3.7 g, Sodium 558.5 mg, Sugar 17.5 g
Tips:
- Choose a high-quality flank steak for the best results.
- Trim excess fat from the steak before cooking.
- Season the steak generously with salt and pepper before vacuum sealing.
- Use a sous vide machine to cook the steak at a precise temperature for a consistent and tender result.
- Chill the steak in an ice bath after cooking to stop the cooking process and preserve its texture.
- Sear the steak in a hot skillet or on a grill to add flavor and color.
- Let the steak rest for a few minutes before slicing and serving.
Conclusion:
Sous vide flank steak is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can achieve perfectly cooked steak that is tender, juicy, and flavorful. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad, for a complete and satisfying meal.
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