Smokey Flat Iron Steak

(7)

Jeff Ausen

Waukesha, WI

First cook 11/26/18, So I am definitely a newbie. Own two Big Green Eggs but have been enticed to SV because of the ability to make inexpensive cuts tender. The first cook was the recipe for the Smoked Guinness Short Ribs

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Can be for as little as one pound or three. I had simply left the ingredients in the bag while SV cooking. I’ve made this but one time and will probably slightly cut back on the amount of vinegar It is a recipe originally meant for grilling.
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Ingredients for 4

  • About 2 lb Flat Iron Steak.

  • 1/4 cup balsamic vinegar

  • 3 tbsps extra virgin olive oil

  • 3 tbsps finely chopped green onions

  • 4 clove garlic, minced

  • 1 tbsp soy sauce

  • 1 tsp chopped thyme

  • 1/2 tsp dry mustard

  • 1/4 tsp ground black pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC

  • Step 2

    Not necessary but I like a hint of smoke so I smoked the meat first at 160-180 for 90 minutes

  • Step 3

    Place steaks, balsamic vinegar, olive oil, green onions, garlic,, soy sauce, thyme, mustard, and black pepper and steak(s)in a a resealable bag and marinate in fridge for 1 hour. Or: place everything in a sealed bag and place in SV for 5 hours @ 131F

  • Step 4

    Remove meat from SV bag and remove excess clinging ingredients with light pressure. Place on hot grill or broiler and sear for2-3 minutes a side.

  • Step 5

    Slice thinly

  • Step 6

    Serve and enjoy

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131 F / 55 C Recipe Temp
Recipe Time
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