Sous Vide Flank Steak

Course: Dinner

Cuisine: American, Modernist

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: servings

Calories: 215kcal

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.

Print Recipe

US Customary - Metric

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition