Basic Sous Vide Flank Steak Frites with Red Wine Shallot Sauce

Anova Culinary

Steak Frites is such a delightful dish with so many complementary textures and flavors amidst its components. Tender steak, silken sauce, crispy fries...  We California-fied this traditional French dish by making oven parmesan "frites", but fear not - the deliciousness was NOT lost in translation!


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: 00:55

Recipe Time: 01:30

Temperature : 131F / 55C



  1. Set your Anova Precision Cooker to 131ºF/55ºC.
  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.
  3. Use the immersion method to release as much air as possible from the bag and seal.
  4. Place into the heated bath and set the timer for 90 minutes.

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

Oven Frites

  1. While the steak is in the bath, preheat oven to 400ºF/205ºC.
  2. Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)
  3. 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.
  4. Transfer to a baking tray lined with parchment and place in a single layer.
  5. Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.

Red Wine Shallot Sauce

  1. 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.
  2. 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

  1. 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.