Flank Steak Sous Vide
How to Make Flank Steak Sous Vide
- Place flank steak uncovered on rack on drainage tray.
- Age flank steak, uncovered, in refrigerator for 3 days.
- If you have a sous vide oven, you probably don't need to read this recipe...however, if, like me, you don't:
Heat your warming drawer to 136 degrees F.
Fill crockpot crock or other deep heat proof bowl 3/4 full with hot water, adding boiling water as needed to reach approximately 136 degrees F. I used candy thermometer to check temperature.
- Place crock, uncovered, in warming drawer and let equilibrate for 15 minutes or so.
- Remove flank steak from refrigerator; work rub into steak (all surfaces).
- Place flank steak in 1 gallon ziplock-type plastic bag (or seal in plastic using food saver). If using plastic bag, leave unsealed.
- Gently place flank steak (still in ziplock bag) in the hot water bath in the warming drawer. As you submerge it, the air will escape from the bag, which allows the plastic to collapse around the steak. Clip or secure the upper edge of the bag to the edge of the crock so there is no danger of water getting into the bag. I didn't seal the bag, but it could be sealed at this point, once most of the air is out.
- Cook from 3 to 9 or more hours. (The steak pictured above cooked for 6 hours).
- Remove the steak from the bath.
Take the steak out of the ziplock bag, pat it dry, and sear in a very hot pan using oil or butter 30-60 seconds on each side to brown.
- Allow the steak to rest 10-15 minutes, then slice against the grain and enjoy!
You can use the juices in the bag for soup, gravy, au jus, etc.
- I did not use a fancy sous vide oven or a circulator, but I did check the internal temperature with a meat thermometer to verify it.