Flank Steak

Ingredients for 6

• 3 lbs flank steak (2 steaks)

• 1-2 tbs salt

• 2 tbs fresh ground pepper

• 2 tbs turbinado sugar

• 1 tbs paprika (smoked if available)

• 1/2 - 1 tbs hot pepper of choice

• 2 tbs apple cider vinegar

• 2 dashes of Worcestershire

• 2 tbs dark chili powder

• 1 tbs olive oil

Directions

• Step 1

  Prepare vacuum or ziplock bag (I prefer vacuum seal to ziplock immersion) Be sure to roll the vacuum bag edge back at least 2” to prevent fouling the seal.

• Step 2

  Place dry ingredients in bowl and mix well.

• Step 3

  Dry rub the flank steaks. Flank steak is generally very lean so do not trim.

• Step 4

  Place olive oil, vinegar and Worcestershire on top of dry rub to distribute. This makes the rub almost a tar-like paste.

• Step 5

  Vacuum seal and let rest at least 15 mins - while sous vide preheats.

• Step 6

  Set your Anova Sous Vide Precision Cooker to 142.0ºF / 61.1ºC.

• Step 7

  Cook beef for 12 hours In Sous Vide.

• Step 0

  After sous vide is complete, take vacuum bag(s) out of water and let them rest for at least 30 minutes before grilling. Preserve drippings.

• Step 1

  Bring grill to high heat and sear on each side 4 minutes. Rotate 90 degrees at 2 minutes to get crossed searing lines.

• Step 2

  Let the seared meat lay in the drippings and cool. After at least 10 minutes cut into thin slices across the grain.

• Step 3

  Serve in the drippings.

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