Basic Sous Vide Flank Steak

Anova Culinary

This super simple recipe is DESIGNED to be built upon with additional components, but is yummy enough to stand on its own without additional fiddling. You will find the finished product as an ingredient in additional easy-to-prepare recipes on the Anova Blog under


Nicole Poirier

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, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:05

Recipe Time: 01:30

Temperature : 131F / 55C



  1. Set your Anova Precision Cooker to 131ºF/55ºC.
  2. 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.
  3. Cut in half if necessary to fit without overlapping in zip-locking bags.
  4. Use the immersion method to release as much air as possible from the bag.
  5. Place into the heated bath and set the timer for 90 minutes.

Finishing Steps

  1. Remove from the bath and pat dry with paper towel or kitchen cloth.
  2. Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
  3. Slice against the grain to optimize tenderness, and enjoy!