Flank Steak Sous Vide
Best way to cook a Flank Steak. No question about it.
Cooked off the pit — the wood here is whatever you've got on hand.
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Ingredients
Serves 6
- 2 tsp salt
- 2 tsp pepper
- 2 tbsp butter
Method
- 0hStep 1
Put the 2 tsp pepper and 2 tsp salt on the steak. Vacuum seal. Put in the fridge for at least 24 hours (you can freeze for future use as well).
- 6hStep 2
Pre heat Sous Vide to 136 F (57 C)
- 12hStep 3
Put the 2 tsp pepper and 2 tsp salt on the steak. Vacuum seal. Put in the fridge for at least 24 hours (you can freeze for future use as well).
- 18hStep 4
Cook steak for 6 hours.
- 24hStep 5
Remove steak, put a thin layer of butter on the steak. Sear the outside of the steak for both color and integration of the butter. Serve
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonAnovaPrecision Cooker (Wi-Fi)
The sous-vide default — clips on a stockpot, holds 130-145°F dead-flat for 24 hours straight. Mandatory for any of the sous-vide track recipes.
- Get it on AmazonLane's BBQSalt + Pepper (SPG-style coarse rub)
Pre-blended Central Texas-style salt and pepper. The brisket rub that's only three ingredients — coarse, gluten-free, ready to slather.
sweet / mild
First published at https://www.theturkeyleg.com/recipe/flank-steak-sous-vide/ · brought into the new pit by the Pit Master.