Best 3 Sous Vide Marinated Flank Steak Recipes
**Savor the Succulence: Sous Vide Marinated Flank Steak Recipes for a Flavorful Culinary Experience**
Elevate your culinary skills and tantalize your taste buds with the delectable Sous Vide Marinated Flank Steak. This collection of carefully curated recipes offers a journey through a symphony of flavors, ensuring an unforgettable dining experience. Whether you prefer a classic marinade or a bold fusion of spices, these recipes provide a diverse range of options to suit every palate. Embark on a culinary adventure as we delve into the world of sous vide cooking, unlocking the secrets to perfectly cooked and incredibly tender flank steak. Prepare to indulge in a taste sensation that will leave you craving for more.
**Sous Vide Marinated Flank Steak with Chimichurri Sauce:**
Tender and juicy flank steak marinated in a vibrant blend of fresh herbs, garlic, and olive oil, then cooked sous vide to perfection. Paired with a zesty chimichurri sauce, this dish is a burst of freshness and flavor.
**Sous Vide Flank Steak with Red Wine Marinade:**
Experience the rich and savory flavors of this flank steak marinated in a robust red wine, garlic, and thyme marinade. Cooked sous vide until fall-apart tender, this dish is perfect for a romantic dinner or special occasion.
**Sous Vide Flank Steak with Asian-Inspired Marinade:**
Embark on a culinary journey to the Far East with this flank steak marinated in a tantalizing blend of soy sauce, ginger, garlic, and sesame oil. Cooked sous vide to a perfect medium-rare, this dish is sure to satisfy your cravings for Asian cuisine.
**Sous Vide Flank Steak with Spicy Harissa Marinade:**
Ignite your taste buds with this fiery flank steak marinated in a spicy harissa paste, cumin, and coriander. Cooked sous vide to a juicy and tender texture, this dish is perfect for those who love a bit of heat in their food.
**Sous Vide Flank Steak with Lemon-Herb Marinade:**
Indulge in the refreshing and aromatic flavors of this flank steak marinated in a bright and tangy blend of lemon juice, herbs, and garlic. Cooked sous vide to a perfect medium, this dish is a delightful balance of citrus and savory flavors.
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- 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 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
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
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
Tips:
- Choose flank steak with good marbling for a more flavorful result.
- Use a vacuum sealer to ensure that the marinade penetrates the steak evenly.
- If you don't have a vacuum sealer, you can marinate the steak in a zip-top bag, but be sure to remove as much air as possible before sealing the bag.
- Let the steak marinate for at least 8 hours, or up to 24 hours for a more intense flavor.
- Sear the steak in a hot pan or on a grill to create a flavorful crust.
- Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
- Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Sous vide marinated flank steak is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can create a perfectly cooked steak that is sure to impress your friends and family. So next time you're looking for a flavorful and hassle-free meal, give sous vide marinated flank steak a try.
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