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 shines!

• Precision: You set the exact temperature you want your steak to be, and the water bath keeps it there. No overcooking, ever.
• Tenderness: The long, gentle cook time at a consistent temperature breaks down the muscle fibers slowly, resulting in an incredibly tender steak, even with a leaner cut like flank.
• Juiciness: Because it's sealed in a bag, all those delicious juices stay right where they belong – in your steak.

I remember the first time I pulled a flank steak out of the water bath. It looked almost raw, but felt so soft. Then, after the sear, it sliced like butter. My family (who had suffered through a few of my tougher flank attempts in the past) were genuinely shocked. It was a revelation! If you want to grill it instead, make sure to check out my grilled flank steak recipe.

The Best Sous Vide Flank Steak Recipe

Here's what you'll need for this little kitchen adventure. Don't worry, it's super simple.

Yields: 2-4 servings Prep time: 10 minutes Cook time: 2-4 hours (sous vide), 2-3 minutes (searing)

Ingredients:

• 1.5 - 2 lbs Flank Steak
• 1 tbsp Kosher Salt (or to taste)
• 1 tsp Black Pepper (freshly ground, please!)
• 1 tsp Garlic Powder (or 2-3 cloves fresh, crushed)
• 1/2 tsp Onion Powder (optional, but I like it)
• 1 sprig fresh Rosemary or Thyme (optional, but lovely)
• 1 tbsp High Smoke Point Oil (Avocado, Grapeseed, or Canola) for searing

Equipment:

• Sous Vide Immersion Circulator
• Large Pot or Sous Vide Container
• Vacuum Sealer or Zip-Top Bag (water displacement method)
• Large Cast Iron Skillet or Heavy-Bottomed Pan
• Tongs
• Paper Towels

How to Sous Vide Flank Steak?

Step 1: Prep Your Steak: First things first, pat your flank steak really dry with paper towels. Seriously, this helps the seasoning stick and sets you up for a better sear later. Trim any excessive silver skin or fat if you wish, but flank is already pretty lean.

Step 2: Season generously: In a small bowl, mix together the salt, pepper, garlic powder, and onion powder (if using). Sprinkle this mixture evenly over both sides of your flank steak. If you're using fresh herbs, lay them on top of the steak before bagging.

Step 3: Bag It Up: Place the seasoned flank steak into your vacuum sealer bag. If you have a vacuum sealer, seal it up! If you're using a zip-top bag, use the water displacement method: slowly lower the bag with the steak into a pot of water, letting the water pressure push the air out before sealing the bag just above the waterline. You want as much air out as possible.

Vacuum-Sealed Flank Steak

Step 4: Set Up the Sous Vide: Fill your large pot or container with water and set your immersion circulator to your desired temperature. For flank steak, I highly recommend:

• 130°F (54.4°C) for Medium-Rare: This is my sweet spot – tender, juicy, and still pink.
• 135°F (57.2°C) for Medium: Slightly less pink, still fantastic.
• My personal preference is 130°F.

Step 5: Sous Vide Bath Time: Once the water reaches temperature, gently lower your bagged flank steak into the water bath. Make sure it's fully submerged. Let it cook for 2 to 4 hours. For a typical flank, 2 hours is usually plenty, but you can go up to 4 hours without any negative effects on texture (it just keeps getting more tender without overcooking!).

Sous Vide Flank Steak

Step 6: The Ice Bath: If you have time, pull the steak out of the water bath and plunge the sealed bag into an ice bath for about 10-15 minutes. This rapidly cools the steak, allowing you to get a super hard, beautiful sear on the outside without overcooking the inside. If you're short on time, skip this, but be quick with your searing!

Step 7: Pat Dry: This is where the magic really happens, folks. After its sous vide bath (and ice bath, if you did it), remove the steak from the bag. You'll notice it looks a bit… grey. Don't worry! Crucially, pat the steak EXTREMELY DRY with paper towels. Any moisture on the surface will prevent a good sear. My biggest revelation? How crucial the drying step is.

Step 8: Get Your Sear On: Heat your cast iron skillet over high heat until it's smoking hot. Seriously, you want it screaming hot. Add your high smoke point oil and swish it around to coat the bottom.

Step 9: Sear the Steak: Carefully place the flank steak into the hot pan. Sear for 60-90 seconds per side, until you achieve a deep, dark, golden-brown crust. Use tongs to sear the edges too, if you can, for about 15-30 seconds each. Remember that sizzle? That's flavor developing right there. Don't overcrowd the pan if you're doing more than one steak – sear them in batches.

Sear Sous Vide Flank Steak

Step 10:Rest & Slice: Transfer the seared flank steak to a cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute. Then, and this is critical for flank steak, slice it very thinly AGAINST THE GRAIN. You'll see the muscle fibers running one direction; slice perpendicular to them. This shortens the fibers, making every bite incredibly tender.

Tips & Tricks for Sous Vide Flank Steak

Don't Fear the Fat: Flank steak is lean. The sous vide method ensures it stays juicy, so you don't need excessive marbling.

Seasoning is Key: I've tried it with just salt and pepper, and it’s fantastic. But the garlic and onion powder really kick up that savory crust. Experiment!

The Right Pan Matters: A cast iron skillet holds heat like a champ, which is exactly what you need for a quick, hard sear. If you don't have one, a heavy-bottomed stainless steel pan will do, but get it hot.

Slicing is Non-Negotiable: Seriously, slice against the grain. If you slice with the grain, even the most perfectly cooked sous vide flank will be chewy. Trust me on this one.

Serving Suggestions

This sous vide flank steak is incredibly versatile. Here are some of my favorite ways to enjoy it:

• Classic: With a simple chimichurri or salsa verde.
• Tacos/Fajitas: Slice it up and serve with tortillas, peppers, and onions.
• Salad Topper: Let it cool slightly and slice over a big, fresh salad.
• Sandwiches: Thinly sliced on a crusty roll with some provolone and caramelized onions.

Trust me on this one. Once you try flank steak prepared this way, you'll wonder how you ever cooked it any other way. It's truly a testament to how fantastic sous vide can be for transforming everyday cuts into something extraordinary. Give it a shot – you won't be disappointed!