Basic Sous Vide Flank Steak Frites with Red Wine Shallot Sauce

Ingredients for 2

• 8 oz/225 g flank steak

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon garlic powder

• 1 Russet potato ~360g/12oz

• 4 Tablespoons olive oil, divided

• 2 Tablespoons Parmesan cheese

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 Tablespoons butter, divided

• 1/2 c/80g shallot, minced

• 1 Tablespoon sugar/coconut palm sugar/monk fruit extract/xylitol/erythritol

• 1 clove garlic, crushed with the side of a knife

• 1 c/235ml red wine

• 1 c/235ml chicken or beef broth

• Pinch salt

• 2 Tablespoons chopped parsley

Directions

• 

  Step 1

  Set your Anova Precision Cooker to 131ºF/55ºC.

• 

  Step 2

  Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.

• 

  Step 3

  Use the immersion method to release as much air as possible from the bag and seal.

• 

  Step 4

  Place into the heated bath and set the timer for 90 minutes.

• Flank Steak Finishing Steps

• 

  Step 0

  Remove from the bath and pat dry with paper towel or kitchen cloth.

• 

  Step 1

  Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.

• 

  Step 2

  Slice 1/4 - 1/2"/6 - 12mm thick against the grain to optimize tenderness and set aside.

• Oven Frites

• Step 0

  While the steak is in the bath, preheat oven to 400ºF/205ºC.

• 

  Step 1

  Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)

• 

  Step 2

  In a small bowl, toss the potato sticks with 2 Tablespoons olive oil, 2 Tablespoons parmesan, 1 Tablespoon parsley, 1/2 teaspoons of salt & pepper.

• 

  Step 3

  Transfer to a baking tray lined with parchment and place in a single layer.

• Step 4

  Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.

• Red Wine Shallot Sauce

• 

  Step 0

  Once potatoes are in the oven, add 2 Tablespoons olive oil and 1 Tablespoon butter to a saute pan over medium high heat. Once melted, add the minced shallot and a pinch of salt. Stir to coat shallot with melted butter/olive oil combination, and sweat for 3 minutes while it starts to become translucent.

• 

  Step 1

  Add the sugar or substitute, crushed garlic clove, wine, and chicken stock and reduce the mixture by 2/3, which will take about 15 minutes. Once the reduction is complete, remove the pan from heat.

• Final Plating

• 

  Step 0

  Divide sliced steak between two plates and drizzle with red wine sauce. Top with frites, garnish with 1 Tablespoon per plate of chopped parsley, and enjoy! We added a little bowl of Cheater's Aioli for dipping, too.

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