Sous Vide Marinated Flank Steak Recipes

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SOUS VIDE STEAK



Sous Vide Steak image

Provided by Jason Veselak

Categories     Main Course

Time 1h40m

Number Of Ingredients 2

1 - 2 lb bone in or boneless steak (ribeye, NY, sirloin)
Salt and pepper (or seasoning) to taste

Steps:

  • Set sous vide machine to 55C/131F.
  • Season steak lightly with salt or a seasoning of your choice. Place meat in sous vide bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
  • Remove bag from bath. Take steak out of the bag, pat dry with paper towels and season with salt and pepper (or seasoning) to taste.
  • Heat up large skillet on high and add oil. Sear steak for 1 to 2 minutes on each side. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy! Alternatively sear the beef on a grill or using a searing torch.

SOUS VIDE FLANK STEAK



Sous Vide Flank Steak image

Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.

Provided by Bibi

Time 1h51m

Yield 4

Number Of Ingredients 8

½ cup chopped onion
2 tablespoons minced fresh rosemary
2 tablespoons minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
1 tablespoon Worcestershire sauce, or to taste
1 (1 pound) flank steak, cut in half
salt and freshly ground black pepper, to taste

Steps:

  • Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
  • Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
  • Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
  • When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
  • About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
  • Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
  • Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g

SOUS VIDE MARINATED FLANK STEAK



Sous Vide Marinated Flank Steak image

This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.

Provided by Bren

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h15m

Yield 2

Number Of Ingredients 6

2 tablespoons low-sodium soy sauce (such as Bragg®)
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely chopped
1 (8 ounce) flank steak (about 1-inch thick)

Steps:

  • Cut off any surface fat from the steak.
  • Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.
  • Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 140 degrees F (60 degrees C). Set timer for 3 hours.
  • Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.
  • When timer is up, remove steak from the pot and pat dry with a paper towel.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.

Nutrition Facts : Calories 295 calories, Carbohydrate 19.7 g, Cholesterol 25 mg, Fat 18.1 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 3.7 g, Sodium 558.5 mg, Sugar 17.5 g

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