Unlock the secret to the most succulent, melt-in-your-mouth flank steak you’ve ever tasted with the revolutionary sous vide method. This recipe guides you through slow-cooking flank steak in a vibrant, flavorful marinade of soy sauce, aromatic garlic, sweet honey, and tangy red wine vinegar. The journey culminates in a rapid, high-heat sear, creating an irresistible, perfectly crusted exterior while preserving the steak’s incredible tenderness and juiciness within.
🥩 Why This Sous Vide Flank Steak Recipe Is a Game Changer
Flank steak is a lean, flavorful cut of beef known for its rich, beefy taste. However, it can often be challenging to cook perfectly using traditional methods, as it tends to dry out or become tough if overcooked even slightly. This is precisely where the sous vide technique shines, transforming a potentially finicky cut into an unbelievably tender and juicy culinary masterpiece. Here’s what makes this recipe truly exceptional:
- Unrivaled Tenderness and Juiciness: The primary advantage of sous vide cooking is its precision. By cooking the flank steak in a carefully temperature-controlled water bath, you eliminate any risk of overcooking. The steak cooks slowly and evenly from edge to edge, ensuring that every bite is incredibly tender and bursting with natural juices. This method allows the connective tissues in the flank steak to break down gently, resulting in a texture that traditional searing or grilling struggles to achieve without sacrificing moisture. The result is a steak so tender it almost melts in your mouth, a stark contrast to the chewiness often associated with flank steak.
- Deep Flavor Infusion: This recipe elevates the natural taste of flank steak by marinating it in a rich and tangy blend of soy sauce, minced garlic, sweet honey, and red wine vinegar. The sous vide process, by cooking the steak in a sealed bag alongside the marinade, creates an ideal environment for maximum flavor penetration. The marinade’s ingredients infuse deeply into the meat as it cooks, resulting in a flank steak that’s not just tender but also intensely flavorful, with a perfect balance of savory, sweet, and tangy notes. This slow infusion ensures a more profound and consistent flavor profile than quick marinating.
- Perfect for Meal Prep and Versatile Serving: Flank steak is an excellent lean protein source, making it a fantastic addition to a healthy diet. Its robust flavor and tender texture after sous vide cooking make it incredibly versatile for a variety of dishes. You can prepare this steak ahead of time, chill it, and then sear it just before serving for quick weeknight meals. It’s superb thinly sliced for vibrant salads, hearty sandwiches, flavorful tacos, or as the star protein in an Asian-inspired stir-fry. Pair it with fresh Asian cucumber salad, crispy oven-roasted potatoes, or sweet and savory air fryer sweet potatoes for a complete and satisfying meal. Its adaptability makes it a staple for busy cooks looking for healthy and delicious options.
👩🏼🍳 Expert Tips for Sous Vide Flank Steak Perfection
Achieving restaurant-quality results with sous vide flank steak is simple when you follow a few key techniques. These chef’s tips will ensure your steak turns out incredibly tender, juicy, and flavorful every single time:
- Ensure Complete Submersion and Air Removal: The success of sous vide cooking hinges on the food being fully and consistently submerged in the water bath. This ensures even heat transfer and proper cooking. When using a zip-top bag, it’s absolutely crucial to remove as much air as possible before sealing and submerging. Air pockets can cause the bag to float, leading to uneven cooking and potential food safety issues if parts of the meat are not adequately heated. A good indicator that you’ve removed enough air is when the bag clings tightly to the meat, leaving no visible air bubbles. If you don’t have a vacuum sealer, the water displacement method (detailed in the notes section of the recipe card) is an excellent alternative that uses the pressure of the water to force air out.
- The Indispensable Rest Time: After searing, it might be tempting to slice into your perfectly cooked flank steak immediately, but resist the urge! Allowing the steak to rest for just 5 short minutes makes a monumental difference in its juiciness and tenderness. When meat cooks, its muscle fibers contract, pushing the internal juices towards the center. Cutting into it too soon will cause these precious juices to spill out onto your cutting board, leaving you with a drier, less flavorful steak. Resting allows the muscle fibers to relax and reabsorb these juices, distributing them evenly throughout the meat, resulting in a moist and succulent slice every time.
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Precision Temperature for Desired Doneness: One of the greatest benefits of sous vide is the ability to achieve your preferred level of doneness with unparalleled accuracy. We recommend cooking your flank steak in a water bath set at 130° Fahrenheit (54.4°C), which is the ideal temperature for a perfect medium-rare steak – tender, pink from edge to edge, and incredibly juicy. However, you can easily adjust the temperature to match your preference:
- Rare: 125° – 127°F (51.6° – 52.7°C)
- Medium-Rare: 129° – 132°F (53.8° – 55.5°C)
- Medium: 135° – 139°F (57.2° – 59.4°C)
- Medium-Well: 140° – 145°F (60° – 62.7°C)
- Well-Done: 146° – 150°F (63.3° – 65.5°C)
Choose your temperature, set your immersion circulator, and let the sous vide do the rest for perfectly consistent results.
- The Art of the Perfect Sear: While sous vide cooks your steak to perfection internally, a quick and intense sear is essential for developing a beautiful, flavorful crust. After its time in the water bath, the steak’s surface will be pale. Pat it completely dry with paper towels before searing – moisture is the enemy of a good crust. Heat a cast-iron skillet or other heavy-bottomed pan over medium-high to high heat until it’s smoking hot. Add a high smoke point oil (like avocado or grapeseed) and sear the steak for only 1-2 minutes per side. This brief, high-heat exposure creates a rich, brown crust (the Maillard reaction) without significantly increasing the internal temperature of the steak, preserving its sous vide tenderness.
- Slicing Against the Grain: Flank steak has prominent muscle fibers that run in one direction (the grain). To maximize tenderness and make it easier to chew, always slice the cooked steak thinly *against* the grain. This shortens the muscle fibers, making each bite more tender. Look closely at your cooked steak; you’ll see the lines of the muscle fibers. Angle your knife perpendicular to these lines for the best results.
The Recipe: Sous Vide Flank Steak with Honey-Garlic Marinade
This recipe provides a detailed guide to creating an unforgettable sous vide flank steak, complete with precise measurements, equipment, and step-by-step instructions. Get ready to impress yourself and your guests with this simple yet sophisticated dish.
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Sous Vide Flank Steak
Sam Guarnieri
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Ingredients
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 for alternatives)
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
Equipment
- 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
Instructions
- Fill a large pot or other large, heat-resistant container with water. Insert your sous vide immersion circulator and set it to 130° Fahrenheit (54.4°C) for a medium-rare steak. Ensure the water level falls between the minimum and maximum indicators on your circulator.
- Place the flank steak on a cutting board. Thoroughly pat the steak dry on all sides with paper towels. Season the flank steak generously with salt and black pepper on both sides. Transfer the seasoned flank steak to a sealable food-safe bag.
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Add olive oil, soy sauce, minced garlic, honey, and red wine vinegar to a small bowl. Whisk these ingredients together until they are fully incorporated and form a smooth marinade. Pour the marinade over the flank steak inside the food-safe bag. -
Remove as much air from the bag as possible. Use a vacuum sealer if you have one, or employ the water displacement method (refer to the Notes section for detailed instructions). Once the air is removed, seal the bag completely to create an airtight environment for cooking. -
Gently lower the sealed bag containing the flank steak into the preheated water bath, ensuring it is fully submerged. Cook the flank steak for 2 hours. If the bag floats, weigh it down with heavy silverware or pie weights to keep the food completely covered with water for proper cooking. - After 2 hours, carefully remove the bag from the water bath. Heat a large skillet (preferably cast iron) over medium-high heat. When the pan is hot, add the neutral oil and swirl to distribute it evenly across the pan. Continue heating the skillet until the oil is shimmering and just beginning to smoke.
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Once the oil is hot, open the bag and carefully remove the flank steak, allowing any excess marinade to drip back into the bag. Place the flank steak in the hot skillet and sear for 1 to 2 minutes. Flip the steak over and sear for another 1 to 2 minutes, or until both sides are beautifully golden brown and lightly crusted. -
Transfer the seared flank steak from the skillet to a clean cutting board. Let the steak rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat. Finally, carve the steak against the grain into thin slices. Serve warm with your desired side dishes and enjoy!
Notes
- Water Displacement Method: If you do not have a vacuum sealer, you can still achieve an airtight seal for your sous vide bag. Place the flank steak and marinade into an appropriately-sized sealable food-safe plastic bag (like a heavy-duty zip-top bag). Seal the bag almost entirely, leaving about an inch open at the top. Slowly lower the half-sealed bag into the preheated water bath. The pressure of the water will force the air out around the food. Once the food is fully submerged and all the air has been expelled, seal the bag completely and proceed with the recipe.
- Make it Gluten-Free: To adapt this recipe for a gluten-free diet, simply substitute regular soy sauce with a gluten-free soy sauce. Alternatively, you can use coconut aminos or lite tamari, which are excellent gluten-free alternatives that offer a similar umami flavor profile.
- Make it Keto-Friendly: For a keto version of this delicious flank steak, replace the traditional honey with a keto-friendly honey substitute. There are various brands available that offer honey-flavored or maple-flavored syrups with minimal carbohydrates, allowing you to maintain the sweet and savory balance without compromising your dietary goals.
Nutrition Information
Calories: 336 kcal |
Protein: 34 g |
Fat: 19 g |
Saturated Fat: 5 g |
Total Carbs: 7 g |
Fiber: 0.1 g |
Sugar: 6 g |
Net Carbs: 6.9 g |
Vitamin C: 0.4 mg |
Cholesterol: 91 mg |
Sodium: 621 mg |
Potassium: 545 mg |
Calcium: 36 mg |
Iron: 3 mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Serving Suggestions & Pairing Ideas
Once your Sous Vide Flank Steak is perfectly cooked and seared, the possibilities for serving are endless! Its rich flavor and tender texture make it a versatile center plate for a variety of meals.
For a complete and balanced meal, consider pairing it with:
- Fresh Salads: A crisp Asian cucumber salad with a light vinaigrette perfectly complements the savory marinade. A simple mixed green salad with a citrus dressing also offers a refreshing contrast.
- Hearty Potatoes: Oven-roasted potatoes or creamy mashed potatoes provide a comforting and satisfying side. For a touch of sweetness, air fryer sweet potatoes are an excellent choice.
- Grains: A bed of fluffy jasmine rice, brown rice, or quinoa can absorb the delicious juices and marinade flavors, making for a substantial meal.
- Steamed Vegetables: Simple steamed broccoli, asparagus, or green beans tossed with a hint of garlic and olive oil add vibrant color and essential nutrients without overpowering the steak’s flavor.
- Tacos and Wraps: Thinly sliced flank steak is ideal for gourmet tacos, fajitas, or lettuce wraps. Add some fresh salsa, avocado, and a squeeze of lime for a festive meal.
- Sandwiches: Cold leftover flank steak makes incredible sandwiches or wraps for lunch the next day.
For beverage pairings, a medium-bodied red wine like a Cabernet Sauvignon or a Merlot would enhance the rich beefy notes. If you prefer beer, a malty amber ale or a crisp lager would also pair wonderfully.
Frequently Asked Questions (FAQ) About Sous Vide Flank Steak
New to sous vide or looking for specific tips? Here are some common questions about cooking flank steak with this method:
- Can I use a different cut of beef for this recipe?
- While this recipe is optimized for flank steak due to its specific texture and leanness, you can certainly adapt it for other cuts. Skirt steak, flat iron steak, or even a sirloin could benefit from a similar sous vide treatment and marinade. However, cooking times and temperatures might need slight adjustments depending on the thickness and fat content of the chosen cut.
- How long can I sous vide flank steak?
- For optimal tenderness and texture, a 2-hour cooking time is generally recommended for flank steak at 130°F (54.4°C). While sous vide is very forgiving, cooking for excessively long periods (e.g., more than 4-6 hours) can eventually lead to a mushy texture, especially with leaner cuts like flank steak. Stick to the recommended time for the best results.
- Is searing really necessary after sous vide?
- Yes, searing is highly recommended and crucial for flavor and texture. The sous vide process cooks the meat perfectly internally but leaves it with an unappetizing grey exterior. A quick, high-heat sear creates the delicious, crispy, caramelized crust (Maillard reaction) that is characteristic of a great steak, adding depth of flavor and appealing aesthetics without overcooking the perfectly tender interior.
- Can I prepare the steak in advance?
- Absolutely! Sous vide is fantastic for meal prep. You can cook the flank steak in the water bath, then immediately transfer the sealed bag to an ice bath to cool it quickly. Once cooled, store it in the refrigerator for up to 3-4 days. When ready to serve, simply reheat it in the sous vide bath (at the original cooking temperature for about 45-60 minutes) and then sear it as directed.
- What if my bag floats during cooking?
- If your bag floats, it usually means there’s still air trapped inside. Ensure you’ve removed as much air as possible (using a vacuum sealer or the water displacement method). If it still floats, you can use heavy, food-safe objects to weigh it down, such as ceramic pie weights, heavy serving spoons, or even a plate placed on top of the bag to keep it fully submerged.
More Delicious Sous Vide Recipes to Explore
If you’ve enjoyed the simplicity and delicious results of cooking flank steak sous vide, you’ll love exploring other dishes that benefit from this precise cooking method. Expand your culinary repertoire with these fantastic sous vide recipes:
- Sous Vide Mashed Potatoes: Incredibly creamy and flavorful mashed potatoes with minimal effort.
- Crispy Sous Vide Chicken Thighs: Achieve tender, juicy chicken with perfectly crispy skin.
- Sous Vide Broccoli: Perfectly cooked, vibrant green broccoli with ideal texture every time.
- Perfect Sous Vide Eggs: From custardy yolks to perfectly set whites, master your eggs.
Mastering Your Kitchen with Sous Vide
Embracing the sous vide method for your flank steak not only guarantees a tender, juicy, and flavorful meal but also opens up a world of culinary possibilities. It’s a technique that demystifies perfectly cooked meats, vegetables, and even desserts, making gourmet results accessible to every home cook. With its precision, consistency, and ability to infuse deep flavors, sous vide transforms everyday cooking into an art form. We encourage you to try this recipe and discover the effortless perfection that sous vide brings to your kitchen. Happy cooking!