Sous Vide Beef Braciole
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 134°F (57°C).
Season the flank steak with the salt and pepper. Lay flat on a cutting board.
In a medium bowl, combine the bread crumbs, pistachios, cheese, parsley, and lemon zest. Spread in a thin layer across the steak.
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.
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.
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.
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.
Transfer steak to a cutting board and let rest for 10 minutes. Remove butcher's twine, slice, and serve.