Sous Vide Flank Steak

Sous Vide Flank Steak

Cooking flank steak sous vide creates a flavorful steak so tender you can cut it with a fork.

To help highlight the steak’s natural flavors, this recipe uses a spice rub with a little chili powder and smoked paprika. The flavors in the spices, along with finishing the steak on the grill, give it a nice smoky flavor.

What makes flank steak cooked sous vide better than one entirely cooked on the grill is how it turns out so supple and juicy.

Cooking Steak Sous Vide

The recipe and technique used here will work equally well for hanger, skirt, flat iron, or other cuts of beef.

Flank steak is a long flat cut from the lower belly of the cow. Loaded with complex flavors, it’s a cut that is adept at absorbing spice rubs and marinades and is often grilled or braised.

What makes sous vide an ideal method for cooking flank steak and other tougher cuts like skirt or hanger steak is how the slow cooking process breaks down tougher, more fibrous cuts of beef without losing any of their flavors, letting you end up an unbelievably tender steak that has deep flavors and melts in your mouth.

In our testing, we found that the sweet spot for a beautifully cooked medium rare flank steak is 133℉ for 6 hours. If you like your steak cooked medium, use 140℉.

We also found that steaks cooked for 24 hours or more, which is the time used in lots of other recipes, ended up too soft and that it didn’t feel like you were eating steak anymore.  Steaks cooked shorter than 6 hours weren’t as tender as we wanted.

A tip when you’re slicing flank or skirt steak is to always make sure to cut it across the grain. Otherwise, it can end up tough and chewy.

If you’re interested in learning more about how sous vide works, read What is Sous Vide Cooking and Why it Works. A few other sous vide recipes to try are Sous Vide Roast Beef and a Sous Vide Pork Tenderloin with Chili Rub.

For a delicious dinner, try serving this recipe with White Cheddar and Horseradish Mashed Potatoes and Sweet Corn with Anaheim Peppers. This recipe can also be used for tacos or fajitas.

Sous Vide Flank Steak

Sous Vide Flank Steak

3.7 from 195 votes
Print Save Pin
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 3 servings


  • 1 lb flank steak
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika


  • Start by setting up your sous vide cooking station and bringing the water to 133℉.
  • Mix the salt, pepper, smoked paprika, garlic and chili powders together. Rub the spices onto the steak.
  • Vacuum seal the steak in a plastic bag, set it in the water bath, and cook for 6 hours.
  • When it’s finished cooking take the steak out and grill it on a medium-high grill for 2 to 3 minutes a side to develop a nice crust on the outside.
  • After taking the steak off the grill let it rest for 5 to 10 minutes.
  • To serve cut the steak into thin strips across the grain.


Check out our story on Getting Started Cooking Sous Vide for lots more tips and information. Umami also has an entire section on Sous Vide that has all the stories, recipes, and equipment you need.
Making this RecipeTag us on Instagram at and hashtag it #umami_site
Calories: 215kcal | Carbohydrates: 1g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1646mg | Potassium: 545mg | Vitamin A: 430IU | Calcium: 32mg | Iron: 2.6mg

Learn More

Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.



Let’s Connect


Use our tasty search to look for delicious content by ingredient, meal, technique, and more….

Let us know what you think

Let us know what you think and share your notes and ideas with other cooks.

Leave a Reply

Your email address will not be published.


  1. The Joule Sous Vide app suggests the cook time of 45 minutes at 140 degrees for flank steak – that’s quite a difference from 6 hours and it was perfection itself with the 45 minute cook time, plus searing it for 3 minutes on each side, afterwards.

    I used your recipe to prepare it for the sous vide bath and it was delicious!

    1. Happy to hear our preparation for the flank steak was delicious! We’ve always found a lot of variation in sous vide cooking times and that a lot of it is personal preference and how tender one likes things cooked. Thanks for leaving the comment!

  2. “In our testing, we found that the sweet spot…” I like the confidence. I’m going with your guidance for my first flank cook.

    I’ve been searching up and down and found a massive range of temperatures and times, but this sounds sensible.

    1. Thanks Simon, let us know how your steak turns out!

  3. This was FANTASTIC. I added an ice bath for about 20 minutes prior to searing with a torch.

    Outclasses much more expensive cuts!

  4. If I marinate the flank steak do you still cook it that long?

    1. Yes, with sous vide the cooking time is more about tenderness than infusing the steak with flavor.

  5. On our old site, this recipe had a 4.2 rating with 50 votes.