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Ingredients

2 lbs flank steak
2 tbsp olive oil
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste

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Sous Vide Flank Steak

Created by: Howcan Team

Ingredients

2 lbs flank steak
2 tbsp olive oil
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste

Instructions

Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
Season the flank steak with salt, pepper, dried thyme, and dried rosemary, then place it in a large resealable bag.
Add minced garlic and olive oil to the bag, ensuring the steak is well coated with the marinade. Seal the bag using the water displacement method to remove air and create a vacuum seal.
Submerge the bag in the preheated water bath and cook for 2 hours.
Once the steak is done, remove it from the bag and pat dry with paper towels.
Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes on each side to develop a nice crust.
Slice the flank steak against the grain and serve immediately. Enjoy!

Main Course

Sous vide flank steak has a rich history rooted in French culinary techniques. The method involves vacuum-sealing the steak and cooking it in a water bath at a precise, low temperature, resulting in a tender and flavorful dish. Renowned chefs like Thomas Keller and Heston Blumenthal have popularized this cooking method, elevating the humble flank steak to gourmet status. In recent years, restaurants across the globe have embraced sous vide cooking, offering succulent flank steak dishes to discerning diners. For the best sous vide flank steak experience, attention to marination and seasoning is crucial, ensuring a perfect balance of flavors. Alternatively, some chefs opt for a quick sear after sous vide cooking to achieve a delightful crust. Today, top restaurants in culinary hubs like New York City, Paris, and Tokyo are known for serving exceptional sous vide flank steak.

130 min

300 calories

Instructions

Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
Season the flank steak with salt, pepper, dried thyme, and dried rosemary, then place it in a large resealable bag.
Add minced garlic and olive oil to the bag, ensuring the steak is well coated with the marinade. Seal the bag using the water displacement method to remove air and create a vacuum seal.
Submerge the bag in the preheated water bath and cook for 2 hours.
Once the steak is done, remove it from the bag and pat dry with paper towels.
Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes on each side to develop a nice crust.
Slice the flank steak against the grain and serve immediately. Enjoy!

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Modify

Sous Vide Flank Steak

Created by: Howcan Team

Ingredients

2 lbs flank steak
2 tbsp olive oil
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper to taste

Instructions

Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
Season the flank steak with salt, pepper, dried thyme, and dried rosemary, then place it in a large resealable bag.
Add minced garlic and olive oil to the bag, ensuring the steak is well coated with the marinade. Seal the bag using the water displacement method to remove air and create a vacuum seal.
Submerge the bag in the preheated water bath and cook for 2 hours.
Once the steak is done, remove it from the bag and pat dry with paper towels.
Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes on each side to develop a nice crust.
Slice the flank steak against the grain and serve immediately. Enjoy!

Main Course

130 min

300 calories

Instructions

Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
Season the flank steak with salt, pepper, dried thyme, and dried rosemary, then place it in a large resealable bag.
Add minced garlic and olive oil to the bag, ensuring the steak is well coated with the marinade. Seal the bag using the water displacement method to remove air and create a vacuum seal.
Submerge the bag in the preheated water bath and cook for 2 hours.
Once the steak is done, remove it from the bag and pat dry with paper towels.
Heat a cast-iron skillet over high heat and sear the steak for 1-2 minutes on each side to develop a nice crust.
Slice the flank steak against the grain and serve immediately. Enjoy!

Sous Vide Pork Tenderloin

Pork tenderloin cooked in a sous vide bath to perfection, resulting in a tender and juicy texture with a flavorful crust.

Sous Vide Chicken Breast

Chicken breast cooked sous vide style, ensuring a moist and tender texture with a delicious flavor profile.

Sous Vide Salmon Fillet

Salmon fillet cooked in a sous vide water bath, resulting in a perfectly cooked, moist and flaky texture with a delicate flavor.

Crock Pot Flank Steak

Tender and flavorful flank steak cooked to perfection in a crock pot.

Sous Vide Beef Tenderloin with Roasted Vegetables

Tender and juicy beef tenderloin cooked to perfection using the sous vide method, served with a side of flavorful roasted vegetables.

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