My love affair with sous vide flank steak began three generations ago in my grandmother’s kitchen. While she didn’t have the modern equipment we use today, she understood the principle: low, slow cooking creates tender, flavorful meat. Now, my daughter sits on the counter watching as I prepare sous vide flank steak, just as I once watched my grandmother. This recipe bridges our family’s culinary traditions with modern precision, transforming an affordable cut into something restaurant-worthy. Trust me, once you try sous vide flank steak, you’ll wonder why you ever cooked it any other way.
Why You’ll Love This Sous Vide Flank Steak
Flank steak has always been an economical cut that many home cooks struggle to prepare correctly. It’s lean, which means it can easily become tough and chewy when overcooked. That’s where sous vide comes in to save the day!
The sous vide method transforms this humble cut into a remarkably tender piece of meat while preserving all its natural juices and flavor. Unlike traditional cooking methods where you’re constantly checking for doneness, sous vide recipes for flank steak are practically foolproof.
You’ll also appreciate the hands-off cooking time. Once your flank steak is sealed and immersed, you’re free to prepare sides, help with homework, or simply relax until it’s time for the final sear.
The consistent edge-to-edge doneness is another game-changer. Every bite will be perfectly cooked to your desired temperature without those overcooked outer edges and undercooked centers.
My family particularly loves that I can prepare sous vide flank steak in advance and simply finish it when we’re ready to eat – perfect for busy weeknights or stress-free entertaining.
Ingredients You’ll Need
For this sous vide flank steak, you’ll want a good quality flank steak (about 1.5-2 pounds), which serves as the perfect canvas for simple seasonings. I prefer coarse sea salt, freshly ground black pepper, and fresh garlic cloves that infuse the beef during the long sous vide bath. A few sprigs of fresh rosemary or thyme elevate the flavor profile beautifully. For the final sear, keep some high-smoke-point oil like avocado or grapeseed handy.
Quick Guide to Sous Vide Flank Steak
Preparing sous vide flank steak is simpler than you might think. Start by setting your sous vide circulator to 131°F for medium-rare. Season your flank steak generously, then vacuum seal it with aromatics. Immerse the sealed beef flank sous vide in the water bath for 2 hours (for 1-inch thickness). After cooking, pat the meat dry and quickly sear in a screaming hot cast iron pan or on the grill for that beautiful crust. Rest briefly before slicing against the grain.
Perfect Sous Vide Flank Steak Recipe
Equipment
- Sous Vide Immersion Circulator
- Vacuum Sealer or Ziplock Bags
- Large Container or Pot
- Cast Iron Skillet or Grill
- Paper towels
- Instant-Read Thermometer
Ingredients
- 1.5 lb flank steak approximately 1-inch thick
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic lightly crushed
- 2 sprigs fresh rosemary
- 2 tbsp avocado oil or other high smoke point oil for searing
Instructions
Sous Vide Preparation
- Set up your sous vide immersion circulator in a water bath and set the temperature to 131°F (55°C) for medium-rare or 135°F (57°C) for medium.
- Season the flank steak generously on both sides with salt and pepper.
- Place the steak in a vacuum seal bag or ziplock bag suitable for sous vide. Add the crushed garlic cloves and rosemary sprigs.
- Vacuum seal the bag or use the water displacement method to remove air from a ziplock bag before sealing.
Cooking
- Submerge the sealed bag in the preheated water bath, ensuring the steak is fully underwater. Cook for 2 hours. If the bag floats, use a heavy spoon or sous vide weights to keep it submerged.
- Once the cooking time is complete, remove the bag from the water bath. You can place it in an ice bath for 10 minutes if you want extra time for searing without overcooking.
Finishing
- Remove the steak from the bag and pat very dry with paper towels. Discard the herbs and garlic.
- Heat a cast-iron skillet over high heat until smoking hot. Add the avocado oil.
- Carefully place the dried steak in the hot pan and sear for 45-60 seconds per side until a beautiful crust forms.
- Alternatively, you can finish on a hot grill for 30-45 seconds per side.
- Rest the steak for 5 minutes on a cutting board.
- Slice thinly against the grain and serve immediately.
Notes
MORE SOUS RECIPES
hello fresh cream sauce base recipe
Tips for Perfect Sous Vide Flank Steak
Selecting the right flank steak makes all the difference. Look for pieces with good marbling and a uniform thickness to ensure even cooking. If your steak varies in thickness, consider cutting it into sections for more consistent results.
My Secret Trick: After the sous vide process, I place the sealed bag in an ice bath for 10 minutes before searing. This cools the outer layer and gives me more time to develop a perfect crust without overcooking the center.
Season generously before sealing. The sous vide process allows flavors to penetrate deeply, but you’ll need more salt than you think. I learned from my grandmother that proper seasoning brings out the beef’s natural flavors rather than masking them.
For the perfect sear after sous vide cooking, thoroughly pat your flank steak dry with paper towels. Any moisture will create steam instead of that beautiful Maillard reaction we’re looking for. Get your pan screaming hot—when it starts to smoke slightly, you’re ready to sear.
Always slice sous vide flank steak against the grain. This shortens the muscle fibers and results in a much more tender bite. My daughter loves watching me cut “the wrong way” as she calls it, perpendicular to the visible lines in the meat.
Fun Variations for Sous Vide Flank Steak
The beauty of sous vide flank steak lies in its versatility. Try these creative variations to keep your family dinners exciting:
Asian-Inspired: Add soy sauce, fresh ginger, garlic, and a splash of sesame oil to the bag before cooking. After searing, top with sliced green onions and toasted sesame seeds.
Chimichurri Style: Keep the sous vide process simple with just salt and pepper, then serve the finished steak with freshly made chimichurri sauce. My kids were skeptical of the green sauce at first, but now they request it regularly!
Fajita Night: Season your sous vide flank steak with cumin, chili powder, and garlic before cooking. After searing, slice thinly and serve with grilled peppers and onions for amazing fajitas.
Mediterranean Flair: Add lemon zest, oregano, and garlic to the bag. After cooking and searing your sous vide flank steak, serve with a side of tzatziki sauce and a Greek salad.
Serving Suggestions for Your Masterpiece
In our house, we serve flank sous vide with complementary sides that highlight its amazing flavor without overwhelming it. A simple arugula salad with lemon vinaigrette provides a peppery, acidic contrast that cuts through the richness of the meat.
For a heartier meal, roasted fingerling potatoes with rosemary make an excellent pairing. The herbs echo those used in the sous vide process, creating a harmonious flavor profile. My grandmother always said a good meal needs balance – something green, something starchy, and your perfectly cooked sous vide flank steak as the star.
For entertaining, I like to slice the steak thinly and arrange it on a large wooden board surrounded by various sauces – horseradish cream, chimichurri, and a simple au jus made from the juices in the sous vide bag. This presentation always impresses guests and allows everyone to customize their experience.
Storing & Reheating Tips
Sous vide flank steak makes exceptional leftovers if you’re lucky enough to have any! Store cooled leftover steak in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and then foil for up to 3 months.
My quick tip for reheating sous vide flank steak without overcooking it: slice it thinly first, then warm it gently in a pan with a splash of beef broth. This prevents the meat from drying out and maintains that perfect doneness we worked so hard to achieve.
Alternatively, you can reheat the entire piece using the sous vide again! Simply set it to about 5°F below your original cooking temperature and warm it for 30 minutes. This method preserves all the juiciness of your original sous vide flank steak.
Workflow & Time-Saving Tips
As a busy cook managing a multigenerational household, I’ve developed some strategies to make sous vide flank steak part of our regular rotation without the stress. First, I often prepare multiple steaks at once during my weekend prep. After the sous vide process, I’ll quick-chill some in ice water, then refrigerate or freeze them unseared for future meals.
When dinner time approaches, I just need to bring the steak to room temperature and do the final sear – dinner is ready in minutes! This approach has saved me countless hours on busy weeknights.
Another time-saver: prep your sides while the steak is in its sous vide bath. With two hours of hands-off cooking time, you can prepare an entire meal’s worth of sides without feeling rushed.
I’ve also found that having family members help with the process creates both efficiency and connection. My daughter is in charge of the timer, while my grandmother often prepares her special herb mixture for seasoning the beef flank sous vide.
Frequently Asked Questions
How long to cook flank steak in sous vide?
For a standard 1-inch thick flank steak, cook for 2 hours at 131°F (medium-rare). For medium, increase to 135°F. Thicker cuts may need 3-4 hours. Don’t exceed 8 hours, as texture can become too soft and mushy.
Can you sous vide flank steak?
Absolutely! Flank steak is actually one of the best candidates for sous vide cooking. This method transforms this typically tough cut into a tender, juicy steak while maintaining its rich flavor and allowing perfect edge-to-edge doneness.
Should you marinate steak before sous vide?
You can, but it’s not necessary. With sous vide flank steak, aromatics and seasonings in the bag work like a slow marinade. For traditional marinades with acids, limit pre-sous vide marinating to 3 hours to prevent texture changes.
Can you sous vide frozen flank steak?
Yes! Add 30-60 minutes to your cooking time when starting with frozen flank steak. No need to defrost, simply season the frozen steak, vacuum seal, and place directly in the sous vide bath. The results are virtually identical.
Nutritional Benefits: sous vide flank steak
Flank steak itself is a relatively lean cut of beef, making sous vide flank steak a protein-rich option with less fat than many other beef cuts. A typical serving (about 4 ounces) provides approximately 23 grams of high-quality protein, which is essential for muscle maintenance and growth.
The sous vide method offers nutritional advantages too. Because you’re cooking in a sealed environment, water-soluble vitamins and minerals that might otherwise be lost are retained in the meat. Plus, the precision temperature control means you’re not creating potentially harmful compounds that can form with high-heat cooking methods.
For those watching their calories, sous vide flank steak is a satisfying option that provides excellent nutrition without excessive fat. When paired with a variety of colorful vegetables, you create a balanced meal that delivers a full spectrum of nutrients.
Give This Recipe a Try!
There’s something magical about gathering around the table to share a perfectly cooked sous vide flank steak. The precision of modern technique combined with the wisdom of traditional cooking creates something truly special. My grandmother nods approvingly at the tender, pink slices while my daughter excitedly creates her own steak masterpiece with different sauces.
I hope your family enjoys this sous vide flank steak as much as mine does! It’s become our Sunday tradition – a way to connect three generations through food. Let me know how yours turns out in the comments below, and don’t forget to share your own family’s variations!