Sous Vide Flank Steak
(480)
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.
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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Ingredients for 12
72 oz flank/flap/bavette steak (any size is fine, time and temp stay the same!)
1 tablespoon Olive Oil
Salt
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 131°F / 55°C
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Step 2
Trim steak of any excess tough fat
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Step 3
Place steak in large vacuum bag, or multiple gallon size Ziploc's. You can cut steak in half if needed.
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Step 4
Cook for 7 hours
Stovetop Finish
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Step 1
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.
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Step 2
Slice against the grain and serve.
