Sous Vide Beef Braciole

Ingredients for 4

• 1 (1 1/2-pound) flank steak, butterflied or pounded to 1/2-inch thick

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 cup panko bread crumbs, toasted

• 1/2 cup toasted and chopped pistachios

• 1/2 cup grated Grana Padano cheese

• 3 tablespoons finely chopped parsley

• 1 tablespoon lemon zest

• 2 tablespoons extra virgin olive oil

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 134°F (57°C).

• Step 2

  Season the flank steak with the salt and pepper. Lay flat on a cutting board.

• Step 3

  In a medium bowl, combine the bread crumbs, pistachios, cheese, parsley, and lemon zest. Spread in a thin layer across the steak.

• Step 4

  Starting at the small end, tightly roll the meat into a log. Tie the rolled steak with butcher's twine at 2-inch intervals to secure.

• Step 5

  Place steak in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Transfer to the water bath and set the timer for 10 hours. Cover the water bath with plastic wrap to minimize water evaporation.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.

• 

  Step 1

  Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the steak and sear until golden brown on all sides, about 5 minutes total.

• 

  Step 2

  Transfer steak to a cutting board and let rest for 10 minutes. Remove butcher's twine, slice, and serve.

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