Sous Vide Kahlua-Marinated Flank Steak
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
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Kahlua, or other coffee liqueur
1 tablespoon extra-virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Season the steak with the salt and pepper. Place in a large zipper lock or vacuum seal bag with the Kahlua. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 12 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 olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the steak and sear until well-browned on both sides, about 2 1/2 minutes per side. (Alternatively, grill the steak for 5 minutes over high heat.)
Transfer the steak to a cutting board and let rest for 10 minutes. Slice and serve.