Sous Vide Flank Steak
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.
Ingredients for 12
72 oz flank/flap/bavette steak (any size is fine, time and temp stay the same!)
1 tablespoon Olive Oil
Set Anova Sous Vide Precision Cooker to 131°F / 55°C
Trim steak of any excess tough fat
Place steak in large vacuum bag, or multiple gallon size Ziploc's. You can cut steak in half if needed.
Cook for 7 hours
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.
Slice against the grain and serve.