Sous Vide Flank Steak

Traditionally, a cheaper and tougher cut, flank (or flap steak, or bavette steak) it shines when giving some tender loving in a warm-water bath. With only three total ingredients, it's super-simple and super-delicious!  Lukas uses this cut to feed a crowd, or to have plenty of left overs for ready to eat meals at his fingertips!

Author

Lukas Vogtel

With a hardcore love of meat, Lukas uses his Anova to ensure that his wicked cuts turn out impeccably every time. No fuss, no hassle, just perfection.

Prep Time: 00:15

Recipe Time: 07:00

Temperature : 131F / 55C

Ingredients

• 72 oz flank/flap/bavette steak (any size is fine, time and temp stay the same!)
• 1 tablespoon Olive Oil
• Salt

Directions

1. Set Anova Sous Vide Precision Cooker to 131°F / 55°C
2. Trim steak of any excess tough fat
3. Place steak in large vacuum bag, or multiple gallon size Ziploc's. You can cut steak in half if needed.
4. Cook for 7 hours

Stovetop Finish

1. When the steak is about done cooking, fire up a skillet. Remove steak from bag, pat dry, season with salt and sear for 60 seconds a side until nice and crusty.
2. Slice against the grain and serve.