What Makes Sous Vide Flank Steak So Special
Cooked flank steak that brings me back to family dinners at my North Carolina farmhouse. Sous Vide Flank Steak is a game-changer—it’s tender, juicy, and packed with flavor, all thanks to the precise cooking method that locks in every bit of goodness. Whether you’re hosting a weekend barbecue or just craving a hearty meal, this dish delivers every time. It’s the kind of recipe that feels fancy but is surprisingly simple to pull off, even on a busy weeknight.
One of my favorite things about this recipe is how forgiving it is. Unlike traditional methods, sous vide ensures your flank steak stays tender and evenly cooked, even if you’re multitasking in the kitchen. I love pairing it with a side of grilled sweet potato wedges for a complete meal that’s both comforting and satisfying. Trust me, once you try this method, you’ll wonder how you ever cooked steak any other way.
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Ingredients for Sous Vide Flank Steak
For the steak
- Flank Steak – This lean, flavorful cut is perfect for sous vide cooking.
- Olive Oil – A good drizzle helps the seasonings stick and adds richness.
- Kosher Salt – Go with kosher for its clean, balanced flavor.
- Freshly Ground Black Pepper – Freshly cracked is non-negotiable for the best taste.
For the seasoning
- Garlic – Minced garlic gives that aromatic depth we all love.
- Fresh Rosemary – Chopped finely for a woodsy, savory note.
- Fresh Thyme – Its subtle earthiness pairs so well with the rosemary and garlic.
Cook Time for Sous Vide Flank Steak
When it comes to cooking Sous Vide Flank Steak, timing is everything. I’ve found that 2 hours at 130°F gives you the perfect balance of tenderness and juiciness. Here’s the breakdown: prep takes just 10 minutes, while the sous vide process and searing add up to 2 hours and 5 minutes. In total, you’re looking at about 2 hours and 15 minutes from start to finish. It’s a hands-off method that lets you focus on other things, like whipping up a batch of healthy BBQ sauce to serve alongside.
How to Make Sous Vide Flank Steak
Step 1: Preheat the Sous Vide Water Bath
Set your immersion circulator to 130°F and let the water reach the correct temperature. This ensures your steak cooks evenly from the start.
Step 2: Season the Steak
Pat the flank steak dry with paper towels, then rub it with olive oil. Season generously with kosher salt, black pepper, minced garlic, rosemary, and thyme. Press the seasonings into the meat to help them stick.
Step 3: Seal the Steak
Place the seasoned steak in a vacuum-sealable bag or zip-top bag. Use the water displacement method to remove air, then seal the bag tightly.
Step 4: Cook Sous Vide
Submerge the bag in the preheated water bath, ensuring the steak is fully covered. Cook for 2 hours, maintaining the temperature at 130°F.
Step 5: Sear the Steak
Remove the steak from the bag and pat it dry. Heat a cast-iron skillet until smoking hot, then sear the steak for 1–2 minutes per side to create a deep brown crust.
Step 6: Rest and Slice
Let the steak rest for 5 minutes, then slice thinly against the grain for maximum tenderness.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips to make your Sous Vide Flank Steak even better:
- Flavor Swap: Swap rosemary and thyme for a smoky paprika and cumin blend for a Tex-Mex twist.
- Diet Tweak: For a lower-sodium option, reduce the kosher salt and add a splash of lemon juice for brightness.
- Prep Fix: If you’re short on time, marinate the steak in the seasoning mix overnight for deeper flavor.
- Storage Tip: Leftovers store beautifully in the fridge for up to 3 days. Reheat gently in a skillet or enjoy cold in a grain bowl.
Sous Vide Flank Steak
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
Method
- Preheat a sous vide water bath to 130°F using an immersion circulator.
- Pat the flank steak dry with paper towels. Rub the steak evenly with olive oil, then season both sides with salt and pepper.
- Sprinkle the minced garlic, rosemary, and thyme evenly over the steak, pressing lightly to help the seasonings adhere.
- Place the seasoned steak in a vacuum-sealable bag or a zip-top bag using the water displacement method to remove air. Seal the bag tightly.
- Submerge the bag in the preheated water bath and cook for 2 hours, ensuring the steak is fully covered by the water.
- Remove the steak from the bag and pat it dry with paper towels. Preheat a cast-iron skillet over high heat until smoking hot. Sear the steak for 1-2 minutes per side until a deep brown crust forms. Let the steak rest for 5 minutes before slicing thinly against the grain.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When it comes to nutrition, Sous Vide Flank Steak is a winner. This lean cut of beef is packed with protein, making it a great option for fueling your day or recovering after a workout. Plus, the sous vide method helps retain all the natural juices and nutrients, so you’re getting the most out of every bite. Flank steak is also a good source of iron and B vitamins, which are essential for energy and overall health.
If you’re watching your sodium intake, you can easily adjust the seasoning to fit your needs. Pair it with a side of grilled sweet potato wedges for a balanced meal that’s both satisfying and nutritious. For more ideas on healthy meal pairings, check out my salmon farro bowl recipe. If you’re curious about the science behind sous vide cooking, this guide dives deep into the techniques and benefits.
A Lighter Version of Sous Vide Flank Steak
If you’re looking to lighten up this dish, there are plenty of ways to do it without sacrificing flavor. Swap the olive oil for a light spray of avocado oil, and reduce the salt by using a splash of lemon juice or vinegar for brightness. You can also skip the searing step or use a non-stick skillet with just a touch of oil to keep it lean.
For a low-carb option, serve your Sous Vide Flank Steak with a fresh salad or steamed veggies instead of starchy sides. If you’re craving something hearty but still light, try pairing it with my Mexican sweet potato chicken soup. And if you’re looking for more healthy grilling ideas, my easy grilled chicken breast recipe is a great place to start.
Thoughtful Tips for Special Diets
If you’re cooking for someone with dietary restrictions, don’t worry—Sous Vide Flank Steak can easily be adapted to fit a variety of needs. For those who are sugar-conscious or diabetic-friendly, you can skip any sugar-based marinades and stick to herbs, spices, and citrus for flavor. Fresh rosemary, thyme, and garlic are all great options that add depth without adding sugar.
For a low glycemic index meal, pair the steak with non-starchy vegetables like zucchini, broccoli, or green beans. If you’re looking for a natural sugar alternative, consider using a touch of stevia or xylitol in any accompanying sauces. And remember, portion control is key—flank steak is naturally lean, so a little goes a long way in keeping your meal balanced and blood sugar-friendly.
How to Serve Sous Vide Flank Steak
One of my favorite ways to serve Sous Vide Flank Steak is family-style, right in the middle of the table. It reminds me of those Sunday dinners back in North Carolina, where everyone would gather around and share stories while passing plates. Slice the steak thinly against the grain, and arrange it on a platter with a sprinkle of fresh herbs for a simple yet elegant presentation.
For sides, I love pairing it with grilled sweet potato wedges or a fresh green salad. If you’re in the mood for something a little different, try serving it with my cilantro lime chicken for a zesty twist. And don’t forget a drizzle of healthy BBQ sauce for that extra burst of flavor.
Mistakes to Avoid
When it comes to making Sous Vide Flank Steak, even the smallest missteps can affect the final result. One common mistake is not seasoning the steak enough before it goes into the bag. Remember, the sous vide process locks in flavors, so be generous with your herbs and spices. I like to use a mix of garlic, rosemary, and a pinch of smoked paprika for a rich, savory taste.
Another pitfall is overcooking the steak during the searing process. After sous vide, the steak is already perfectly cooked, so a quick sear is all you need. Use a hot skillet and just 30 seconds per side to get that beautiful crust without drying it out. If you’re unsure about searing, my BBQ Steak Pasta recipe has some great tips for achieving the perfect finish.
Lastly, don’t skip the resting step after sous vide. Letting the steak rest for 5–10 minutes ensures the juices redistribute evenly. For more detailed guidance on sous vide techniques, check out this Sous Vide Steak Techniques guide.
How to Store Sous Vide Flank Steak
Growing up, my mom always made extra flank steak for leftovers. She’d slice it thin and pack it into glass containers for quick lunches throughout the week. To store your Sous Vide Flank Steak, let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days.
If you’re planning to freeze it, wrap the steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It’ll stay fresh for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently in a skillet or oven. For more meal prep ideas, try pairing it with my chicken soup recipe for a comforting meal.
Try This Sous Vide Flank Steak Yourself
There’s something truly special about gathering around the table with a perfectly cooked Sous Vide Flank Steak. It’s a dish that brings people together, just like those Sunday dinners I remember from my childhood. I encourage you to give this recipe a try—it’s simple, flavorful, and sure to impress.
Pair it with some grilled sweet potato wedges or a fresh salad for a complete meal. And if you’re looking for more inspiration, check out my BBQ chicken breasts or spinach and feta turkey burgers for more delicious options.
Frequently Asked Questions
What temperature is flank steak most tender?
For the most tender Sous Vide Flank Steak, cook it at 130°F (54°C) for medium-rare. This temperature ensures the meat stays juicy and tender without overcooking.
What are common sous vide steak mistakes?
Common mistakes include under-seasoning, overcooking during searing, and skipping the resting step. For more tips, check out my BBQ Steak Pasta recipe.
Is 2 hours long enough for sous vide steak?
Yes, 2 hours is typically enough for Sous Vide Flank Steak to reach the desired tenderness and doneness.
Is it safe to sous vide at 130 degrees?
Yes, cooking Sous Vide Flank Steak at 130°F (54°C) is safe as long as it’s held at that temperature for the recommended time to ensure food safety.
