Sous Vide Flank Steak Recipe
Okay, let's talk flank steak. For the longest time, it was one of those cuts I approached with a bit of trepidation. I loved the flavor, the way it soaked up a good marinade, but let's be honest, getting it perfectly tender without overcooking it into chewy shoe-leather was a delicate dance. More often than not, I'd end up with something that required a bit too much jaw work. Then, my sous vide machine arrived, and everything changed. Seriously, if you've been on the fence about sous vide, this recipe alone might convince you. It takes all the guesswork out of achieving that perfect, edge-to-edge medium-rare, transforming a potentially tough cut into something incredibly tender and juicy. It's like magic, I tell ya. Sous Vide Flank Steak Recipe Why Sous Vide Works Magic for Flank Steak Flank steak is lean and flavorful, but it lacks the marbling of, say, a ribeye, which means it can dry out and become tough quickly if not cooked precisely. This is where sous vide s...
