Sous Vide Steak Sandwich


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This simple, sous vide steak sandwich is packed with tender meat and flavor thanks to the Anova Sous Vide Precision Cooker and the addition of fresh arugula, a spicy horseradish sauce, and pickled onions. We prefer to eat this sandwich open-faced, but you can also put it between two pieces of baguette and wrap it up for lunch.

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Perfect results in a few simple steps.

Ingredients for 6

  • 1 1/2 lb (680 g) flank steak

  • Kosher salt and freshly ground black pepper

  • 2 tbsp (30 mL) of extra virgin olive oil

  • 1/4 cup (59 mL) sour cream

  • 1/4 cup (59 mL) mayonnaise

  • 1 tbsp. (15 mL) prepared horseradish, plus more to taste

  • 1 large baguette, or 2 demi baguettes

  • 4 oz (28 g) baby arugula

  • 1 tbsp. (15 mL) freshly squeezed lemon juice

  • 1/2 cup (118 mL) pickled onions


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54.4°C).

  • Step 2

    Season the steak liberally with salt and pepper. Heat 1 tablespoon (15 mL) oil in a large skillet over high heat until smoking. Add steak and sear until golden brown on both sides. Transfer to a plate and let cool for 10 minutes.

  • Step 3

    Place steak in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 6 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steak from the bag, let rest for 10 minutes, and thinly slice against the grain. Discard cooking liquid.

    • Step 1

      In a medium bowl, whisk together the sour cream, mayonnaise, and horseradish. Season to taste with salt, pepper, and additional horseradish.

    • Step 2

      Split the baguette and divide into 4 equal portions. Toast until golden brown.

    • Step 3

      Spread horseradish cream over each slice of bread.

    • Step 4

      Toss the arugula with lemon and remaining tablespoon olive oil. Season to taste with salt and pepper. Top each slice of bread with arugula, steak, and pickled onions. Serve.

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130 F / 54.4 C Recipe Temp
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