Basic Sous Vide Flank Steak
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 10
2.5 lb/1.135 kg flank steak
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Higher smoke point oil for searing - 1-2 Tablespoons
Set your Anova Precision Cooker to 131ºF/55ºC.
Liberally season both sides of your flanks steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
Cut in half if necessary to fit without overlapping in zip-locking bags.
Use the immersion method to release as much air as possible from the bag.
Place into the heated bath and set the timer for 90 minutes.
Remove from the bath and pat dry with paper towel or kitchen cloth.
Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
Slice against the grain to optimize tenderness, and enjoy!