Steak, glorious steak. Who would’ve thought that a simple cut like flank could be transformed into a melt-in-your-mouth masterpiece with just a pinch of patience and a sous vide gadget? I remember my first bite—it was like discovering a new universe, one where every flavor danced in harmony, reminding me of that unexpected, yet delightful, surprise when a new song becomes your summer anthem.
Steps
- Prepare Sous Vide Machine: Fill your sous vide machine or vessel about three-quarters full with water and set the temperature to 132°F for medium-rare steak. Allow approximately 15 minutes for the water to reach the desired temperature.
- Make Marinade/Glaze: Combine olive oil, balsamic vinegar, mustard, garlic powder, rosemary, and thyme in a small saucepan. Stir well and pour half of the mixture into a sealable bag for marinating the steak, leaving the rest in the saucepan for the glaze.
- Marinate Flank Steak: Season the flank steak with salt and pepper. Poke it with a small knife for the marinade to penetrate, then place it in the marinade bag. Seal the bag and massage the marinade into the meat. Allow it to marinate for 4-6 hours, or up to 24 hours if possible.
- Vacuum Seal the Meat: If necessary, cut the flank steak in half to fit into vacuum seal bags. Remove the steak from the marinade, pat it dry, and place it in the vacuum seal bag. Seal the bag with a vacuum sealer or use the water displacement method with a large Ziploc bag.
- Cook Sous Vide: Submerge the sealed bag in the pre-heated water bath, ensuring it sinks to the bottom. Cook for 1.5 hours if the steak is 1/2 inch thick, or up to 2.5 hours for thicker cuts.
- Prepare the Glaze: As the steak cooks, bring the remaining marinade in the saucepan to a boil, reduce the heat, and simmer until it thickens. It should be able to coat the back of a spoon.
- Finish the Flank Steak: Heat your grill or skillet to high. Remove the steak from the sous vide bag, pat it dry, and brush with oil. Grill or flash fry each side for about a minute to brown the exterior.
- Serve: Slice the steak thinly against the grain at an angle and drizzle with the prepared glaze before serving.
Ingredients
- 1 1/4 pounds flank steak (approximately 1/2-1 inch thick)
- Salt
- Pepper
- 1/4 cup olive oil
- 1/4 cup high-quality balsamic vinegar
- 1 tablespoon grainy old-fashioned mustard
- 1/4 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Nutritional Values
Calories: 1328kcal | Carbohydrates: 12g | Protein: 124g | Fat: 84g | Saturated Fat: 20g | Cholesterol: 340mg | Sodium: 1068mg | Potassium: 2004mg | Fiber: 4g | Sugar: 8g | Calcium: 172mg | Iron: 12mg
FAQ
- Can I use a thinner flank steak for sous vide cooking?
- Yes, both thin and thick flank steak work well with sous vide. Even a 1/2 inch thick steak can achieve a perfect medium rare when cooked using this method.
- Is marinating necessary before sous vide cooking?
- While some experts suggest it may not be essential or could even affect the meat negatively, marinating can enhance the flavor of the flank steak in a sous vide preparation. It adds a delicious taste, even to thinner cuts.
- How can I achieve a darker finish on my sous vide flank steak?
- To get a darker finish, consider flash cooling the steak after the sous vide process. This allows you to grill it longer without overcooking.
- Can I prepare sous vide flank steak ahead of time?
- Yes, you can make the glaze and sous vide the steak days in advance. After cooking, cool the steak in an ice water bath for 20-30 minutes, then refrigerate. Avoid placing it directly in the fridge from the sous vide bath.
- What are some serving suggestions for sous vide flank steak?
- The steak can be glazed before or after grilling, or you can drizzle the glaze once sliced. Alternatively, use the steak in fajitas, sandwiches, or tacos by skipping the glaze portion and using only the marinade.
Tips
- Thickness Flexibility: Whether your flank steak is thin or thick, sous vide cooking will ensure it reaches a perfect medium rare. There’s no need to double layer the steak, as both single and double layers yield the same result.
- Marination Insight: While some argue against marinating before sous vide, it can enhance the flavor of your flank steak. If you’re short on time, you can skip the pre-marinating step and still achieve great taste by using the glaze during and after cooking.
- Make Ahead Convenience: You can prepare the glaze and cook the flank steak sous vide a few days in advance. After sous vide cooking, cool the steak in an ice water bath before refrigerating. This allows you to quickly grill or sear the steak when ready to serve.
- Glazing Options: Enhance the flavor by applying your glaze before grilling, after grilling, or as a drizzle over the sliced steak. Customize the marinade to your preference, but avoid using fresh onions and garlic during the sous vide process.
Equipment
- Sous Vide Machine – Essential for cooking the flank steak using the sous vide method.
- Vacuum Sealer – Used to vacuum seal the meat before placing it in the sous vide water bath.
- Vacuum Seal Bags – Required for sealing the meat; often used with a vacuum sealer.
- Small Saucepan – For making the marinade/glaze. (Though many people have this, a higher-quality saucepan may be sought for better results.)
