Sous Vide Flank Steak
Posted: 02/28/23
Updated: 05/18/23
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The sous vide method is the best way to get the juiciest, most tender flank steak, hands down. This recipe slow cooks the flank steak in a tangy marinade of soy sauce, garlic, honey, and red wine vinegar, then finishes the process with a quick sear for a perfect crust.
🥩 What Makes This Recipe So Good
- The beauty of using the sous vide method to cook flank steak, is that you won’t overcook it, resulting in a super juicy and tender piece of beef. The heat-regulated water bath cooks it slowly, while the garlicky soy and honey marinade packs the steak with delicious flavors.
- Great to prep ahead to have on hand for the week, flank steak is a super tasty and flavorful lean cut of meat. Serve it with a side of this Asian cucumber salad, oven-roasted potatoes, or air fryer sweet potatoes.
👩🏼🍳 Chef’s Tips
- When cooking any food sous vide, it’s super important that the zip-top bag is fully submerged in the water bath. Try to remove as much air as possible from the bag. A good way to tell is seeing the bag cling to the meat.
- Don’t skip the rest time! Only 5 short minutes is all you need, but it’ll make a big difference if you want a juicy flank steak. Letting meat rest before slicing it gives the juices time to settle throughout, which keeps the meat moist and tender.
- We cook the steak in a water bath set at 130° Fahrenheit, which is the perfect temperature for a medium-rare steak. If you want it more rare, you can set the water between 125° and 127° Fahrenheit. For medium, set between135° to 139° Fahrenheit. And if you enjoy steak well done, set it between 140° to 145° Fahrenheit.
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Sous Vide Flank Steak
This sous vide flank steak is cooked sous vide for 2 hours in a honey soy and garlic marinade, before being quickly seared before serving.
servings
Ingredients
For the Flank Steak
- 1 ½-2 pounds flank steak
- salt to taste
- freshly ground black pepper to taste
- 1 tablespoon neutral oil avocado oil, olive oil, etc.
For the Marinade
- ¼ cup olive oil
- ¼ cup soy sauce see Notes
- 2 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
Equipment
- sous vide immersion circulator
- Large pot or other large, heat-resistant container
- Cutting board or plate
- Paper towels
- large food-safe vacuum sealing bag or large sealable food-safe plastic bag
- vacuum sealer optional, see Notes for alternative
- Small bowl
- whisk
- Tongs
- Large skillet
Instructions
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 130° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Place flank steak on cutting board. Pat steak completely dry on all sides with paper towels. Season flank steak with generous amounts of salt and black pepper, then flip flank steak over and season other side. Transfer seasoned flank steak to sealable food-safe bag.
- Add olive oil, soy sauce, garlic, honey, and vinegar to small bowl. Whisk ingredients together until fully incorporated, then pour marinade over flank steak in food-safe bag.
- Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag completely.
- Fully submerge bag with flank steak in preheated water bath. Cook flank steak 2 hours. Note: food must be completely covered with water to cook properly. Weigh bag down with silverware or pie weights as needed.
- After 2 hours, remove bag from water bath. Heat large skillet over medium-high heat. When pan is hot, add neutral oil and swirl pan to evenly distribute oil. Continue heating skillet until oil is hot and shimmery.
- When oil is hot, open bag and remove flank steak, letting any excess marinade drip from steak back into bag. Place flank steak in skillet and sear 1 to 2 minutes. Flip steak over and sear 1 to 2 minutes more, until golden brown and lightly crusted on both sides.
- Transfer seared flank steak from skillet to cutting board. Let steak rest 5 minutes, then carve steak, slicing against grain of meat. Serve steak warm with desired sides.
Notes
- Water Displacement Method: If you don’t have a vacuum sealer, place flank steak in an appropriately-sized sealable food-safe bag and seal the bag about halfway across the top. Heat the water with the sous vide immersion circulator as instructed, then slowly lower the half-sealed bag into the warm water. The temperature difference will force air out of the bag, and you should see the plastic cling to the steak. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.
- Make it Gluten Free: Use a gluten-free soy sauce, or replace the soy sauce with coconut aminos or lite tamari.
- Make it Keto: Use a keto-friendly honey or a keto-friendly honey-flavored or maple-flavored syrup.
Nutrition Information
Serving: 1serving | Calories: 336kcal | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Total Carbs: 7g | Fiber: 0.1g | Sugar: 6g | Net Carbs: 6.9g | Vitamin C: 0.4mg | Cholesterol: 91mg | Sodium: 621mg | Potassium: 545mg | Calcium: 36mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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