Sous Vide Flank Steak
280kcal
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
Calories280kcalCarbohydrates1gProtein36gFat14gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol90mgSodium720mgPotassium480mgVitamin A2IUVitamin C2mgCalcium30mgIron3.5mg