Sous Vide Flank Steak

By: Umami_site
Cooking this sous vide flank steak recipe creates a flavorful steak so tender you can cut it with a fork.To help highlight the steak’s natural flavors this recipe uses a spice rub with a little chili powder and smoked paprika. The flavors in the spices, along with finishing the steak on the grill give the steak a nice smoky flavor. What sets a flank steak cooked sous vide apart from one that has only been grilled is its supple texture.Cooking Steak Sous VideIdeal for sous vide, flank steak is a long flat cut from the lower belly of the cow. Loaded with complex flavors, flank steak is adept at absorbing spice rubs and marinades and is often grilled or braised.The recipe and technique used here with flank steak will work equally well for hanger, skirt, flat iron, or other cuts of beef.The reason sous vide works so well for cooking flank steak and other tougher cuts like skirt or hanger steak is how the slow cooking process breaks down tougher, more fibrous cuts of beef without losing any of their flavors, letting you end up an unbelievably tender steak that still tastes like steak.In our testing, we found that the sweet spot for a beautifully cooked medium rare flank steak is 133℉ for 6 hours. For a more medium cooked steak use 140℉.We also found that steaks cooked for 24 hours or more, which is the time used in lots of other recipes, ended up too soft and that it didn’t feel like you were eating steak anymore. Steaks cooked shorter than 6 hours weren’t as tender as we wanted.A tip when you’re slicing flank or skirt steak is to always make sure to cut it across the grain, otherwise, it can end up tough and chewy.For a delicious dinner try serving this steak recipe with White Cheddar and Horseradish Mashed Potatoes and Sweet Corn with Anaheim Peppers. This recipe can also be used for tacos or fajitas.


3 servings
1 lb flank steak
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1/2 tsp smoked paprika
Instructions are at