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–+ servings
Top-down view of a sliced, sous-vide cooked flank steak on a white plate surrounded by lime wedges and other garnish.

Sous Vide Flank Steak

easyhealthyrecipes.com/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.
Prep: 15 minutes
Cook: 2 hours 5 minutes
Total: 2 hours 20 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • 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

Ingredients Needed

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

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.
    Seasoned flank steak on a round white plate.
  • 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.
    Marinade mixture of garlic, soy sauce, honey, red wine vinegar, and olive oil.
  • Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag completely.
    Flank steak and marinade in large ziploc bag.
  • 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.
    Cooked sous vide flank steak in large ziploc bag with remaining marinade.
  • 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.
    Seared flank steak on a white plate. Steak has been sliced into thick pieces.

Recipe 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 Info (Approximate)

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