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sous vide flank steak

Sous Vide Flank Steak

Tender and flavorful sous vide flank steak is a game-changer for any meal. Perfect for tacos, fajitas, or sandwiches. Transform tough cuts into juicy perfection today.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 flank steak 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

Equipment

  • Sous vide machine or immersion circulator
  • Vacuum sealer or zip-top bags
  • Cast-iron skillet for searing
  • Tongs for handling the hot steak
  • Paper towels For drying the steak

Method
 

  1. 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.
  2. 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.
  3. Set your sous vide machine to 130°F for medium-rare. Cook the bagged steak in the water bath for 2–4 hours.
  4. 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.

Nutrition

Calories: 450kcalCarbohydrates: 1gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 700mgIron: 20mg

Notes

Always season generously; sous vide doesn't allow for marinades to penetrate deeply. Leftover sous vide flank steak keeps well in the fridge for up to 3 days. Slice against the grain for tenderness. Store uncooked steak in a vacuum-sealed bag in the fridge for up to 5 days. Freeze cooked steak for longer storage.
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