Sous Vide Flank Steak Recipe
A sure to please versatile Mexican inspired recipe that will be great served in fajitas or tacos, atop a salad--or on its own; This Mexican inspired sous vide flank steak recipe is as sure to please as it is versatile.We use an extended cook time on this recipe to tenderize a naturally tougher cut of meat.
Equipment
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer optional
- Vacuum Seal Bags or Ziploc like bags
- Skillet, grill, or oven (broiler)
Ingredients
- 2 lb flank steak
- 1/4 cup fresh squeezed lime juice
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1 clove garlic
- 1 tbsp fresh ground pepper
- 2 each chiles de arbol crushed
- 1/4 cup ghee can substitute olive oil for the grill or butter for the pan
Instructions
- Set the sous vide machine to 133°F / 56.1°C to preheat the water.
- Bag the flank steak with lime juice, pineapple juice, soy sauce, garlic, and crushed chiles de arbol. salt, pepper, garlic and rosemary and thyme sprigs.
- Seal the bag and cook in the sous vide container for 18 hours.
- When the flank steak is ready, take it out of the container and place the vacuum sealed bag in the freezer for 10-15 minutes.
- Take the flank steak out of the vacuum sealed bag and pat it dry.
- Rub ghee all over the flank steak. Finish with very high heat on a grill or pan 1 to 2 minutes per side. Use apple or pecan wood if applicable to your grill. A broiler may be used too if the steak is too large for your pan.
- When ready to eat, finish with salt and be sure to slice the steak against the grain. Enjoy your perfectly cooked flank steak immediately!
Notes
You can of course cook more than one flank steak at a time. Just make sure the steaks do not overlap (e.g. stack) in the sous vide bag.
For fajitas, skirt steak would be the traditional cut to use; the same directions can be applied to skirt steak.