Why Sous Vide Flank Steak is a Game-Changer
I’ll never forget the first time I served sous vide flank steak to my family. My husband, who usually eats steak with the enthusiasm of someone chewing on a pencil, took one bite and said, “Wow, this is amazing!” That’s when I knew I had stumbled onto something special. Sous vide flank steak is tender, flavorful, and practically foolproof. Whether you’re making sous vide flank steak tacos, sandwiches, or fajitas, this cooking method transforms a tough cut into something truly magical.
A Little History Behind This Dish
Flank steak has been a staple in kitchens for years, loved for its bold beefy flavor but often criticized for being a bit chewy. Enter sous vide—a technique that involves cooking food in a precisely controlled water bath. It’s like giving your steak a spa day! The method became popular in high-end restaurants before making its way into home kitchens. I first tried it after reading about sous vide flank steak serious eats, and it quickly became my go-to for dinner parties and casual nights alike.
Why You’ll Love This Recipe
This recipe is perfect if you hate overcooked or dry steak. With sous vide, you get consistent doneness from edge to edge. No more guessing if your steak is medium-rare—it just is. Plus, it’s so simple! Set it and forget it, then sear it off for that crave-worthy crust. Whether you’re aiming for sous vide flank steak tender perfection or experimenting with a sous vide flank steak dry rub, this dish delivers every time.
Perfect Occasions to Make This Dish
Serve this steak at backyard barbecues, date nights, or even taco Tuesdays. It’s versatile enough to shine as sous vide flank steak fajitas or sliced thin for a fancy sandwich. I once made it for a friend’s birthday dinner, and everyone raved about how juicy and flavorful it was. Trust me, this dish will make you look like a culinary genius!
Ingredients
- 1 flank steak (about 1.5–2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional for extra flavor)
Substitution Options
- Swap smoked paprika for chili powder if you want a kick.
- Use rosemary or thyme instead of garlic for a different flavor profile.
- If you don’t have flank steak, try skirt steak or hanger steak.
Preparation Section
Step 1: Season the Steak
Start by patting your flank steak dry with paper towels—this helps the seasoning stick better. Sprinkle both sides generously with salt, pepper, and smoked paprika. Rub the minced garlic all over the meat; it smells incredible and adds depth to the flavor. Pro tip: Let the steak sit for 10 minutes after seasoning so the flavors can meld. This step ensures your sous vide flank steak tender texture starts off on the right foot.
Step 2: Seal the Steak
Place the seasoned steak in a vacuum-sealed bag or a zip-top bag. If using a zip-top bag, use the water displacement method: submerge most of the bag in water, leaving the seal exposed, and let the water push out the air before sealing. Watching the bag conform snugly around the steak always feels oddly satisfying to me. Chef’s tip: Add a drizzle of olive oil inside the bag for extra juiciness.
Step 3: Cook the Steak
Set your sous vide machine to 130°F for medium-rare. Pop the bagged steak into the water bath and let it cook for 2–4 hours. Yes, you read that right—this flexibility is one reason people love sous vide flank steak cooking time temp. For ultimate tenderness, some folks go up to sous vide flank steak 7 hours, but I find 3 hours hits the sweet spot. While it cooks, your kitchen fills with anticipation because you know something delicious is happening.
Step 4: Sear for Perfection
Once the timer goes off, remove the steak from the bag and pat it dry again. Heat a cast-iron skillet until it’s screaming hot, then sear the steak for 1–2 minutes per side. The sizzle is music to my ears, and the caramelized crust? Pure magic. Serve it immediately for maximum wow factor.
Timing
Prep time: 10 minutes
Cooking time: 2–4 hours
Resting time: None needed
Total time: Around 2 hours 10 minutes to 4 hours 10 minutes
Chef’s Secret
To take your sous vide flank steak pinwheel presentation to the next level, slice the steak against the grain and arrange it in a spiral pattern on the plate. Drizzle with chimichurri sauce for a pop of color and freshness.
Extra Info
Did you know flank steak comes from the abdominal muscles of the cow? That’s why it’s lean and needs a little TLC to become tender. Using sous vide ensures those fibers relax while retaining moisture, resulting in a melt-in-your-mouth experience.
Necessary Equipment
- Sous vide machine or immersion circulator
- Vacuum sealer or zip-top bags
- Cast-iron skillet for searing
- Tongs for handling the hot steak
Storage
Leftover sous vide flank steak keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. When reheating, warm it gently in a low oven or microwave to avoid drying it out.
If you’ve cooked the steak sous vide but haven’t seared it yet, you can store it in its bag in the fridge for up to 5 days. Just reheat it briefly in hot water before finishing with a quick sear.
For longer storage, freeze the cooked steak in its bag for up to 3 months. Thaw it overnight in the fridge and reheat as needed.
Tips and Advice
Always season generously; sous vide doesn’t allow for marinades to penetrate deeply. Use fresh spices for maximum impact. Consider pairing your sous vide flank steak sandwich with caramelized onions and arugula for a gourmet twist.
Presentation Tips
- Slice thinly against the grain for visual appeal.
- Garnish with fresh herbs like parsley or cilantro.
- Serve on a wooden board for a rustic touch.
Healthier Alternative Recipes
1. Herb-Crusted Flank Steak: Skip the heavy sauces and coat the steak with crushed nuts and herbs for crunch without added fat.
2. Grilled Veggie Fajitas: Pair thinly sliced steak with grilled bell peppers and onions for a lighter meal.
3. Low-Sodium Option: Reduce salt by half and add lemon zest for brightness.
4. Keto-Friendly Steak: Serve with cauliflower rice and avocado slices.
5. Mediterranean-Inspired Steak: Top with tzatziki and serve with a Greek salad.
6. Spicy Asian Flair: Marinate briefly in soy sauce, ginger, and sriracha before cooking.
Common Mistakes to Avoid
Mistake 1: Skipping the Sear
Some folks think they can skip the final sear, but trust me, it’s crucial. Without it, your steak lacks that irresistible crust. To avoid this mistake, always preheat your skillet properly and give each side a good 1–2 minutes undisturbed.
Mistake 2: Overcrowding the Bag
Putting too much in the bag prevents even cooking. Stick to one steak per bag unless you’re doubling the recipe. Pro tip: Label bags if cooking multiple items simultaneously.
Mistake 3: Not Drying the Meat
Moisture is the enemy of a good sear. Always pat the steak dry before searing to achieve that golden-brown exterior. Think of it as giving your steak a second chance to shine.
FAQ
What Temperature for Flank Steak Sous Vide Reddit?
Reddit users often recommend 130°F for medium-rare. It’s a safe bet for tender, juicy results. Experiment within the 125°F–135°F range based on personal preference.
What’s the Best Temperature for Flank Steak?
The best temperature depends on your desired doneness. For medium-rare, aim for 130°F. If you prefer it closer to medium, bump it up to 135°F.
Does Flank Steak Get Tender the Longer You Cook It?
Yes, but only to a point. Beyond 4–6 hours, the texture improvement slows down. Cooking for sous vide flank steak 7 hours works, but diminishing returns set in after that.
Is 2 Hours Long Enough for Sous Vide Steak?
Absolutely! Two hours is plenty for flank steak, though longer times enhance tenderness slightly. Just ensure you stay within the safe temperature range.
Can I Use a Dry Rub with Sous Vide Flank Steak?
Yes! A sous vide flank steak dry rub adds tons of flavor. Apply it before sealing the bag, and enjoy the infusion during cooking.
How Do I Know When My Steak Is Done?
Since sous vide controls the temperature precisely, your steak is done once the timer goes off. No guesswork required!
Should I Rest Sous Vide Steak?
No need—the gentle cooking process eliminates the need for resting. Slice and serve immediately for peak enjoyment.
What Are Some Serving Ideas?
Try sous vide flank steak tacos, fajitas, or even a hearty sandwich. Each option highlights the steak’s versatility.
Can I Freeze Sous Vide Flank Steak?
Yes, freeze it in its bag for up to 3 months. Reheat gently in hot water before serving.
Do I Need Expensive Equipment?
Not at all! Basic sous vide machines work wonders, and zip-top bags are budget-friendly alternatives to vacuum sealers.
Final Thoughts
Sous vide flank steak is a revelation for anyone who loves beef. It’s tender, flavorful, and easy to prepare, making it perfect for weeknight dinners or special occasions. Whether you’re crafting sous vide flank steak chefsteps-style or keeping it simple, this dish will impress. So grab your sous vide machine, fire up that skillet, and treat yourself to a steak that’s truly unforgettable.
Sous Vide Flank Steak
Ingredients
Equipment
Method
- Pat the flank steak dry with paper towels and season generously with salt, pepper, and smoked paprika. Rub the minced garlic over the meat and let it sit for 10 minutes.
- Place the seasoned steak in a vacuum-sealed bag or a zip-top bag. Use the water displacement method if using a zip-top bag to remove air before sealing.
- Set your sous vide machine to 130°F for medium-rare. Cook the bagged steak in the water bath for 2–4 hours.
- Once cooked, remove the steak from the bag and pat it dry again. Heat a cast-iron skillet until very hot and sear the steak for 1–2 minutes per side.