Flank Steak

Flanks steak with Texas style rub and medium spice.

Author

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Prep Time: 00:30

Recipe Time: 12:00

Temperature : 142F / 61.1C

Ingredients

• 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

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.
2. Place dry ingredients in bowl and mix well.
3. Dry rub the flank steaks. Flank steak is generally very lean so do not trim.
4. Place olive oil, vinegar and Worcestershire on top of dry rub to distribute. This makes the rub almost a tar-like paste.
5. Vacuum seal and let rest at least 15 mins - while sous vide preheats.
6. Set your Anova Sous Vide Precision Cooker to 142.0ºF / 61.1ºC.
7. Cook beef for 12 hours In Sous Vide.

1. 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.
2. Bring grill to high heat and sear on each side 4 minutes. Rotate 90 degrees at 2 minutes to get crossed searing lines.
3. Let the seared meat lay in the drippings and cool. After at least 10 minutes cut into thin slices across the grain.
4. Serve in the drippings.