Sous vide flank steak recipe is a perfect weeknight meal. The low and slow cooking method leaves the meat tender and juicy. Plus, it’s easy to customize the spice level to your liking. Serve with some rice and steamed veggies for a healthy and delicious dinner!
With sous vide machine, you can make the perfect flank steak at home. All you need is some basic supplies and a bit of time. In this blog post, we’ll walk you through the steps to creating the perfect sous vide flank steak. So let’s get started!
Why Cook Sous Vide Flank Steak?
There are many reasons to cook flank steak sous vide.
1. The low and slow cooking method leaves the meat tender and juicy.
2. It’s easy to customize the spice level to your liking.
3. You can cook multiple flank steaks at once if you’re feeding a crowd.
4. Sous vide flank steak is a healthy and delicious option for weeknight meals.
What You Need to Make Sous Vide Flank Steak
In order to make sous vide flank steak, you’ll need the following supplies:
1. A sous vide machine
2. A large pot or container to hold the water for your sous vide machine
3. A vacuum sealer (optional but recommended)
4. Flank steak
To Marinate or Not?
One of the great things about cooking flank steak sous vide is that you can marinate the meat before cooking if you’d like.
This gives you the opportunity to infuse the steak with whatever flavors you like.
Just be sure to remove any large chunks of herbs or spices before sealing the bag, as these can clog up the vacuum sealer.
If you don’t want to marinate the steak, that’s totally fine too. Just season the meat with salt and pepper before sealing it in the bag.
How to Make Sous Vide Flank Steak
Now that you have all the supplies, it’s time to get cooking! Follow these simple steps to make sous vide flank steak:
1. Preheat your sous vide machine to the desired temperature. For medium rare flank steak, we recommend cooking at 131 degrees Fahrenheit.
2. Season your flank steak with salt, pepper, and any other desired spices.
3. If you’re using a vacuum sealer, seal the seasoned steak in a vacuum-sealed bag.
4. If you’re not using a vacuum sealer, place the steak in a zip-top bag and slowly lower it into a pot of water to remove the air from the bag.
5. Once the steak is sealed in a bag, lower it into the water bath and cook for 1-2 hours.
6. When the flank steak is cooked to your liking, remove it from the water bath and pat dry with a paper towel.
7. If you like, you can sear the steak on a hot pan or grill to create a nice crust. This step is optional but recommended.
8. Slice the flank steak against the grain and serve with your favorite sides. Enjoy!
Video How to Cook the Perfect Steak
https://www.youtube.com/watch?v=AmC9SmCBUj4&t
Tips on Thickness for Sous Vide Flank Steak
Thickness is important when cooking sous vide flank steak. If the steak is too thin, it will cook too quickly and may become tough.
The thickness of your flank steak will impact the cooking time.
- For a 1-inch thick steak, cook for 1 to 2 hours at 130°F.
- For a 1.5-inch thick steak, cook for 2 to 4 hours at 130°F.
- And for a 2-inch thick steak, cook for 4 to 6 hours at 130°F.
If the steak is too thick, it will take longer to cook and may not be as tender. For best results, aim for a thickness of 1-1.5 inches.
Can You Marinate a Flank Steak Before You Sous Vide It?
You can marinate your flank steak before you cook it sous vide. This will infuse the meat with flavor and make it even more tender.
Just add the steak and marinade to a zip-top bag and let it sit for 1-2 hours before cooking.
However, you don’t need to marinate the steak for hours or even overnight. A quick 30-minute marinade will do the trick!
If you decide to marinate your steak, be sure to pat it dry before cooking. This will help prevent the meat from overcooking.
What are the Best Sous Vide Flank Steak Temperatures and Times?
Flank steak is best cooked at a lower temperature for a longer period of time. This will result in a more tender and juicy steak.
Steak-Like:
-Rate: cook at 130°F for 1-2 hours
-Medium Rare: cook at 135°F for 3-4 hours
-Medium: cook at 140°F for 4-6 hours
-Well Done: cook at 145°F for 6-8 hours
Tender Steak:
-Rate: cook at 140°F for 2-4 hours
-Medium Rare: cook at 145°F for 4-6 hours
-Medium: cook at 150°F for 6-8 hours
-Well Done: cook at 155°F for 8-10 hours
As you can see, the cooking time will vary depending on your desired level of doneness. We recommend cooking at a lower temperature for a longer period of time for the most tender and juicy steak.
Sous Vide Flank Steak Recipes
- Preparation time: 10 minutes
- Cooking time: 3 hours
- Total time: 3
Ingredients:
- 1 flank steak (about 1½ pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme leaves
Marinade and Glaze:
- ¼ cup olive oil
- ¼ cup balsamic vinegar (good quality)
- 1 tablespoon grainy old-fashioned mustard
- ¼ teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions:
1. Heat The Water In Sous Vide Machine:
Start by heating the water in your sous vide machine to the desired temperature. We recommend cooking flank steak at 135 degrees Fahrenheit for medium-rare.
2. Make Marinade/Glaze:
Meanwhile, whisk together all of the ingredients for the marinade/glaze in a small bowl.
3. Marinate Flank Steak:
Place the flank steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage it gently so that the steak is evenly coated in the marinade.
4. Vacuum Seal Meat:
If you’re using a vacuum sealer, place the steak in the plastic bag and seal it according to the manufacturer’s instructions.
5.Sous Vide Flank Steak:
Place the bagged steak in the preheated water bath and cook for 3-4 hours.
6. Finish Glaze:
After the steak has cooked, remove it from the bag and pat dry with a paper towel.
Slice the steak against the grain and serve with your favorite sides. Enjoy!
7. Finish Flank:
To Grill:
-Preheat the grill to medium-high heat. Season steak with salt and pepper, to taste. Grill steak for 2-3 minutes per side, or until fully cooked.
To Flash Fry:
-Preheat a large skillet over high heat. Add olive oil and swirl to coat. Add steak and cook for 2-3 minutes per side, or until fully cooked.
8. Slice Flank:
Slice steak against the grain into thin strips. Serve immediately, garnished with thyme sprigs, if desired.
Nutrition Facts:
- Serving Size: 1 (215 g)
- Calories 260
- Fat 20 g
- Saturated Fat 4.5 g
- Cholesterol 55 mg
- Sodium 520 mg
- Carbohydrates 7 g
- Fiber 0 g
- Sugar 5 g
- Protein 14 g
Here are the tools I used to make this dish:
We recommend using good-quality balsamic vinegar for this recipe. We also recommend using a vacuum sealer to seal the steak before cooking.
-Sous vide machine: I used the Anova Sous Vide Precision Cooker.
-Vacuum sealer: I used the FoodSaver FM2100 Vacuum Sealer.
-Resealable plastic bag: I used a 2-gallon size bag. You could also use a vacuum sealer bag.
-Spice grinder: I used this electric spice grinder. You could also use a mortar and pestle.
-Large skillet: I used this cast iron skillet. You could also use a grill pan.
Variations
If you don’t have sous vide machine, you can still make this recipe! Just follow the instructions below:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Season the flank steak with salt, pepper, and any other desired spices.
3. Heat a large skillet over medium-high heat and cook the steak for 1-2 minutes per side.
4. Transfer the steak to a baking sheet and roast in the oven for 15-20 minutes, or until the
desired level of doneness is reached.
5. Slice the steak against the grain and serve with your favorite sides. Enjoy!
What to Serve with Sous Vide Flank Steak?
-Roasted potatoes
-Sauteed vegetables
-Cauliflower mash
-Steamed rice-Salad
-Serve with a salad and simple vinaigrette.
-Pair with roasted vegetables.
-Top with a chimichurri sauce or other steak sauce.
-Serve as is with some freshly ground black pepper.
Tips for Sous Vide Flank Steak
-Use a vacuum sealer to seal your bags: This will help keep the steak from drying out.
-Use food-grade plastic bags designed for sous vide cooking: These are sturdy and won’t leak.
-Temperature is important: Make sure to cook the steak at the correct temperature.
-Vacuum seal your leftovers: This will keep them fresh for longer.
-Temperature is important: Make sure to cook the steak at the correct temperature.
-Sear the steak to finish it: This will give it a nice crispy exterior.
-Vacuum seal your leftovers: This will keep them fresh for longer.
Here are some other great sous vide dishes:
-Sous Vide Salmon
-Sous Vide Pork Chops
-Sous Vide Chicken Breast
-Sous Vide New York Strip Steak
-Sous Vide Filet Mignonon
-Sous Vide Ribeye Steak
-Sous Vide Porterhouse Steak
-Sous Vide T-Bone Steak
-Sous Vide Strip Steak
-Sous Vide Flat Iron Steak
-Sous Vide Skirt Steak
-Sous Vide Flank Steak Fajitas
-Sous Vide Flank Steak Tacos
FAQs
How do You Sous Vide Flank Steak?
The best way to sous vide flank steak is to first season the steak with salt, pepper, and any other desired spices.
Then, seal the steak in a plastic bag using a vacuum sealer or a resealable bag. Place the bagged steak in a preheated water bath and cook for 3-4 hours.
Remove the steak from the bag and pat dry with a paper towel. Season the steak with salt and pepper, to taste.
Heat a large skillet over medium-high heat and cook the steak for 1-2 minutes per side. Slice the steak against the grain and serve with your favorite sides. Enjoy!
How Long do You Sous Vide Flank Steak?
The cook time for sous vide flank steak will depend on the desired level of doneness.
- For a medium-rare steak, cook for 3-4 hours.
- For medium steak, cook for 4-5 hours.
- For a well-done steak, cook for 5-6 hours.
Can You overcook Flank Steak?
Yes, you can overcook the flank steak. If you cook the steak for too long, it will become tough and dry.
We recommend using a meat thermometer to check the internal temperature of the steak.
The steak is finished cooking when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
How do You Seal a Flank Steak for Sous Vide?
The best way to seal a flank steak for sous vide is to use a vacuum sealer or a resealable plastic bag. If you are using a resealable bag, make sure to remove as much air from the bag as possible before sealing it.
Where Can You Buy High-Quality Flank Steak?
You can find high-quality flank steak at your local butcher shop or grocery store. If you want the best quality, we recommend buying grass-fed beef.
Can You Sous Vide Frozen Flank Steaks?
Yes, you can sous vide frozen flank steak. However, we recommend thawing the steak first so that it cooks evenly. To thaw the steak, place it in the refrigerator overnight or in a bowl of cold water for 1-2 hours.
How to Use Sous Vide Flank Steak as Part of Your Meal Prep?
If you are meal prepping with sous vide flank steak, we recommend cooking the steak ahead of time and then slicing it into thin strips.
Store the steak in a sealed container in the refrigerator and use it throughout the week in salads, wraps, or rice bowls. reheat the steak before adding it to your dish. Enjoy!
How long does it take to sous vide a flank steak?
It depends on the thickness of your steak.
- For a 1-inch thick steak, cook for 3-4 hours at 135°F.
- For a 1.5-inch thick steak, cook for 4-6 hours at 135°F.
- For a 2-inch thick steak, cook for 6-8 hours at 135°F.
Will sous vide tenderize sous vide flank steak?
Yes, sous vide will tenderize your steak. However, it’s important to remember that flank steak is a leaner cut of meat, so it can become tough if overcooked.
For best results, cook the steak until it reaches an internal temperature of 135°F for medium-rare.
How do you tenderize flank steak sous vide?
There are a few different ways you can tenderize your steak before cooking. One way is to marinate the meat for 1-2 hours in an acidic marinade.
Another way is to use a meat tenderizer tool to physically break down the muscle fibers.
Or, you could try massaging the steak with a dry rub or spices.
Should I marinate flank steak before sous vide?
You can marinate your steak before cooking, but it’s not necessary.
If you do decide to marinate, we recommend doing so for 1-2 hours in an acidic marinade. This will help tenderize the meat and add flavor.
How do you sous vide a frozen flank steak?
Yes, you can sous vide a frozen steak. However, we recommend thawing the meat first so that it cooks evenly. To thaw the steak, place it in the refrigerator for 24 hours before cooking.
Can you sous vide flank steak for 24 hours?
Yes, you can sous vide flank steak for up to 24 hours. However, we don’t recommend cooking it for longer than 4 hours. After 4 hours, the meat will start to become tough and dry.
How long should you sous vide flank steak?
For medium-rare flank steak, cook for 3-4 hours at 135°F. For medium flank steak, cook for 5-6 hours at 140°F. And for well-done flank steak, cook for 7-8 hours at 145°F.
What happens if you sous vide flank steak too long?
If you sous vide flank steak for too long, it will become tough and dry. For best results, cook the steak for 3-4 hours at 135°F for medium-rare.
Should you sous vide flank steak with butter?
You can sous vide flank steak with butter, but it’s not necessary. The butter will help add flavor and richness to the steak, but it’s not necessary for the cooking process.
Is sous vide flank steak unhealthy?
No, sous vide flank steak is not unhealthy. In fact, it’s a healthy and delicious way to cook steak.
Conclusion
The sous vide technique is a great way to cook flank steak. By using a vacuum-sealed bag, the meat is cooked evenly and retains its juices.
This results in a tender, juicy piece of meat that can be sliced into thin strips for fajitas or salads. If you’re looking for an easy way to make a delicious, restaurant-quality meal at home, give this sous vide flank steak recipe a try!
Have you tried cooking with a sous vide machine before? Let us know in the comments below.
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As a chef, I have always been fascinated by the way food can bring people together. I love to experiment with new flavors and techniques in the kitchen, and I take great pride in serving up delicious dishes that my guests will love.
My culinary career began at a young age when I started working in my family’s restaurant. I quickly fell in love with the art of cooking, and I knew that this was what I wanted to do for the rest of my life. Since then, I have worked at some of the most prestigious restaurants in the country, and I am now considered one of the top chefs in the industry.
When I’m not cooking in the kitchen, I enjoy spending time with my wife and two young children. I also like to stay active by playing basketball and hiking outdoors.