So it’s time for another sous vide experiment! This time, the lean and tough cut known as the flank steak. It’s a personal favorite of mine – especially in fajitas. But I knew the sous vide would make magic with this cut, and I wasn’t proven wrong.
Instead of fajitas, I decided to treat the flank steak like a regular steak, and serve it with a pan reduction. And it worked out beautifully. With the sous vide, it’s almost like you never have to buy high quality beef tenderloin ever again!
So here’s what I did with the flank steak:
Flank Steak Sous Vide
1 flank steak
All purpose seasoning
Demi-glace, beef variety
Have the sous vide preheated to 131 degrees. Then vacuum seal the flank steak in a bag using the vacuum sealer.
Place it in the water for 48 hours, then remove it. It will look like this:
If you’re wondering why a brisket takes 48 hours to cook in a sous vide, as well as the much smaller and thinner flank steak, it has to do with the toughness of the meat. Interesting, huh?!!!
I cut the flank steak into 3 manageable pieces, dried them off, and seasoned them.
Then I browned them in olive oil, just like I would steaks.
I let the flank steaks rest while I added some wine and a little demi-glace to the skillet and reduced the mixture. Then I sliced the steaks after resting them, and poured the sauce over them.
If you’re wondering what the white curly cues are at the left, I tried using my spiral slicer with potatoes, but they just didn’t hold together. Oh well!
verdict: I will always use the sous vide for flank steak. It was really like slices of tenderloin. Amazing!