Sous vide flank steak transforms a typically tough cut of meat into a tender and flavorful dish, offering precision and consistency that other cooking methods struggle to match. By immersing the steak in a water bath at a controlled temperature, sous vide ensures even cooking throughout, avoiding the risk of overcooking or undercooking. In this article, you'll learn why sous vide is particularly well-suited for flank steak, how to master this cooking technique, and the best temperatures and times to achieve the perfect result.
Why Sous Vide Is Ideal for Cooking Flank Steak?
Sous vide is a game-changer for preparing flank steak, offering precise control over temperature and texture. Here's why cooking flank steak in sous vide is an ideal method.
Enhanced Flavor Customization
Flank steak thrives on bold flavors, and sous vide allows you to infuse the meat with your favorite seasonings, herbs, and aromatics directly in the bag. This technique ensures that every bite is packed with the customized taste you desire.
Unmatched Tenderness
Cooking flank steak using sous vide at a controlled low temperature allows the meat to tenderize slowly, maintaining its natural juices. This method is particularly beneficial for tougher cuts like flank steak, making it melt-in-your-mouth tender.
Effortless and Convenient
With sous vide, the cooking process is largely hands-off, giving you more time to focus on other tasks or simply relax. This convenience makes it an ideal choice for busy weeknight meals.
Consistent Cooking
Every Time Say goodbye to the guesswork of traditional methods like grilling or pan-searing. Sous vide ensures your steak reaches the perfect level of doneness, eliminating the risk of overcooking and delivering consistent, restaurant-quality results.
How to Cook Flank Steak Sous Vide?
Flank steak is a flavorful cut of beef that benefits from the precise cooking technique of sous vide. If you're searching for the best sous vide recipes for flank steak, they usually include the ingredients and step-by-step instructions below to achieve perfectly cooked results.
Ingredients You'll Need
- 1 to 1.5 pounds of flank steak.
- Salt and pepper, to taste.
- 2 cloves garlic, minced.
- 1 sprig of fresh rosemary.
- 1 sprig of fresh thyme.
- 1 tablespoon olive oil.
- Optional: your favorite steak seasoning or marinade.
Step-by-Step Instructions
Before you begin, it's important to use a sous vide machine that prioritizes safety and reliability. This SCHWUA Sous Vide Machine model comes equipped with four advanced protection mechanisms, including no water detection, high-temperature detection, water level monitoring, and leakage protection. These features ensure that your cooking process is not only efficient but also secure, allowing you to focus on perfecting your flank steak without worrying about potential hazards.
Now that you're set with a safe and reliable sous vide machine, let's look at how to sous vide flank steak.
Step 1: Prepare the Flank Steak
Start by liberally coating both sides of the flank steak with salt and pepper. If you prefer, you can add additional seasoning or marinate the steak for extra flavor. Place the seasoned steak in a vacuum-sealable bag, ensuring it lies flat for even cooking. Add the minced garlic, rosemary, thyme, and a drizzle of olive oil to the bag. This will infuse the steak with aromatic flavors as it cooks.
Step 2: Seal the Bag
Using a vacuum sealer, vacuum seal the bag. You can utilize the water displacement method in place of a vacuum sealer if one does not exist. Seal the bag tightly after submerging the open end in water and lowering it gradually until the air is forced out.
Step 3: Preheat the Sous Vide Water Bath
To achieve medium-rare doneness, set up your sous vide equipment and heat the water bath to 131°F (55°C). Take note of your preferred doneness level and adjust the temperature accordingly.
Step 4: Cook the Flank Steak
Once the water bath reaches the desired temperature, submerge the vacuum-sealed bag containing the flank steak. Cook the steak for 2 to 4 hours, depending on your preferred texture. A steak cooked for a longer period of time will be more tender, but a shorter cooking time will keep the steak's texture tougher.
Step 5: Sear the Flank Steak
After the sous vide cooking is complete, remove the steak from the bag and pat it dry with paper towels. Drying the steak is essential to achieving a good sear. Heat a cast-iron skillet over high heat and add a tablespoon of olive oil. The steak should be seared for one to two minutes on each side, or until a golden-brown crust forms, once the oil is shimmering.
Step 6: Rest and Slice the Steak
After searing, let the steak rest for five minutes. The meat's liquids are able to redistribute during this resting time, guaranteeing a juicy and tasty bite. Slice the steak thinly against the grain when it has rested. The muscle fibers are broken down when slicing against the grain, giving the steak extra tenderness.
Step 7: Serve and Enjoy
Serve the sliced flank steak immediately with your choice of sides. The steak pairs well with roasted vegetables, mashed potatoes, or a fresh salad. The result is a succulent, flavorful steak that showcases the precision and effectiveness of sous vide cooking.
Optimal Temperatures and Times for Beef Flank Sous Vide
To achieve the perfect texture and flavor for your beef flank, precise control over cooking temperature and time is essential. Here's a clear table to show optimal settings for making flank sous vide.
|
Desired Doneness |
Cooking Temperature |
Cooking Time |
|
Rare |
125°F (51.7°C) |
2 to 4 hours |
|
Medium-Slightly Rare |
130°F (54.4°C) |
2 to 4 hours |
|
Medium |
140°F (60°C) |
2 to 4 hours |
|
Medium-Firm |
150°F (65.6°C) |
2 to 4 hours |
|
Fully Cooked |
160°F (71.1°C) |
2 to 4 hours |
What Are the Best Marinades for Sous Vide Flank Steak?
Some of the best sous vide flank steak marinades balance acidity, sweetness, and savory notes to enhance the steak's natural flavors while keeping it tender.
- Soy-Garlic Marinade: A classic choice, combining soy sauce, garlic, and a touch of honey or brown sugar, this marinade adds a savory umami kick with a hint of sweetness.
- Chimichurri Marinade: For a more vibrant flavor, chimichurri, made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil, provides a tangy and herbaceous punch.
- Balsamic Vinegar and Rosemary Marinade: The combination of balsamic vinegar, rosemary, and olive oil offers a sweet, earthy flavor that pairs wonderfully with the richness of sous vide marinated flank steak.
Conclusion
Sous vide flank steak is a fantastic way to elevate your cooking skills, delivering consistently tender and flavorful results. By mastering this technique, you can achieve a perfectly cooked steak with minimal effort, while experimenting with various marinades to enhance its natural flavors. Start incorporating sous vide into your kitchen routine and experience how it transforms the way you prepare and savor flank steak.
