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.

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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!
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Sous vide made easier than ever.

Ingredients for 12

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

  • 1 tablespoon Olive Oil

  • Salt


  • Step 1

    Set Anova Sous Vide Precision Cooker to 131°F / 55°C

  • Step 2

    Trim steak of any excess tough fat

  • Step 3

    Place steak in large vacuum bag, or multiple gallon size Ziploc's. You can cut steak in half if needed.

  • Step 4

    Cook for 7 hours

    • Stovetop Finish

    • Step 0

      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.

    • Step 1

      Slice against the grain and serve.

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131 F / 55 C Recipe Temp
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