Flank Steak Sous Vide

Karen Hatch


Fascinated by sous vide recipes, I didn't want to buy expensive equipment. I started thinking about how to do it on my own. It took me awhile to realize I had the perfect solution: a very nice digitally controlled warming drawer! I used hot water, the crock from my crockpot, a ziplock bag, and a meat thermometer to accomplish my goal. A whole new world has opened up! The steak was medium rare from edge to edge, tender, and melt-in-your mouth scrumptious! You could use any rub, marinade, or seasonings you want to. I do think aging the beef uncovered in the refrigerator for 3 days is worth it.


☆☆☆☆☆ 0 votes

6 Hr
No-Cook or Other


  • 3 lb
    beef flank steak

  • 1 Tbsp
    brown sugar
  • 1 Tbsp
  • 1/2 tsp
  • 1 tsp
    thyme, dried
  • 1/2 tsp
    cardamon, ground
  • 1/2 tsp
    ginger, ground

How to Make Flank Steak Sous Vide


  1. Place flank steak uncovered on rack on drainage tray.
  2. Age flank steak, uncovered, in refrigerator for 3 days.
  3. 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.
  4. Place crock, uncovered, in warming drawer and let equilibrate for 15 minutes or so.
  5. Remove flank steak from refrigerator; work rub into steak (all surfaces).
  6. Place flank steak in 1 gallon ziplock-type plastic bag (or seal in plastic using food saver). If using plastic bag, leave unsealed.
  7. 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.
  8. Cook from 3 to 9 or more hours. (The steak pictured above cooked for 6 hours).
  9. 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.
  10. 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.
  11. 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.

Printable Recipe Card

About Flank Steak Sous Vide

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Carb

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