The Ultimate Guide to Perfect Sous Vide Flank Steak: Achieve Unrivaled Tenderness
Flank steak, often celebrated for its rich, beefy flavor, can sometimes be a challenge to cook to perfection. Its lean, fibrous nature makes it prone to toughness, leading many home cooks to rely on lengthy marinades or careful slicing against the grain to achieve an edible texture. While these methods can certainly help, there’s a revolutionary technique that guarantees a consistently tender, juicy, and melt-in-your-mouth flank steak every single time: sous vide cooking. Say goodbye to dry, chewy steak and welcome a new era of culinary excellence in your kitchen.
Flank steak and skirt steak are undoubtedly some of my favorite cuts of beef. Their robust flavor profile is hard to beat, but their inherent toughness has always necessitated a good strategy. For years, my go-to method involved marinating them for extended periods—often 8 to 10 hours—in a citrus-based concoction of lemon or lime to naturally break down the muscle fibers. The results were undeniably worth the wait, yielding a flavorful steak that, with proper carving, could be quite enjoyable. Prepping ahead with a marinade became a standard routine.
However, my culinary journey took an unexpected, delightful turn when I discovered the sous-vide method. For the longest time, the term “sous vide” felt like an exclusive, intimidating technique reserved for professional chefs. It wasn’t until a friend’s wedding three years ago that my perspective completely shifted. They served an exquisite beef tenderloin that was so incredibly flavorful, buttery, and utterly melt-in-your-mouth that I simply had to ask for their secret. Their answer? Sous vide. My mind was, quite literally, *blown* by the possibilities.
Despite that revelation, it still took me another two years to fully embrace the method and invest in my own sous-vide immersion circulator. Hesitation, perhaps, stemming from the perceived complexity or the initial cost. But I can now confidently say, without a shadow of a doubt, it was one of the most worthwhile kitchen investments I’ve ever made. The consistency and quality of results it delivers are unparalleled, especially when it comes to cuts like flank steak.
What Exactly Is Sous Vide Cooking?
Sous vide, a French term meaning “under vacuum,” is a cooking method where food is vacuum-sealed in a bag and then cooked in a precisely temperature-controlled water bath. Unlike traditional cooking methods that expose food to fluctuating temperatures, sous vide maintains a constant, steady temperature. This gentle, even heat slowly cooks your protein from edge to edge, ensuring perfect doneness without any overcooked or undercooked spots. If you’ve ever struggled to get your beef to the exact medium-rare or medium you desire, sous vide is the ultimate solution. The result is consistently tender, incredibly juicy, and truly buttery—a culinary experience that elevates even humble cuts of meat.
To embark on your sous vide journey, you will need a few essential pieces of equipment. The star of the show is, of course, a sous-vide immersion circulator, which heats and circulates the water. Beyond that, a large pot or a dedicated food-grade container for your water bath is necessary. You’ll also need a way to seal your food. While I initially used BPA-free, resealable plastic bags, I often found myself worrying about potential bacterial contamination, as they weren’t truly airtight. While I never encountered an issue, the peace of mind that comes with proper vacuum sealing is invaluable. A vacuum sealer machine, paired with compatible vacuum seal bags, creates an airtight environment that maximizes safety and ensures optimal heat transfer for the best results.
Once you have your equipment, the process itself is remarkably straightforward. I simply use a deep stock pot filled with water, allowing my immersion circulator to work its magic. The beauty of sous vide is its flexibility with seasoning; you can flavor your flank steak however you like, from a simple salt and pepper rub to an elaborate marinade. At Casa de Crews, we typically prefer our beef cooked to a perfect medium, which for flank steak translates to about 140°F (60°C). Our initial experimentation with flank steak involved a 4-hour sous vide cook, which, while good, didn’t quite achieve the sublime tenderness and juiciness we craved. It was better than traditional methods, but not yet “worth it good.”
After more research and further testing—because who doesn’t love taste-testing steak?—we discovered that extending the cooking time to ten hours transformed the flank steak from merely good to absolutely amazing. This extended cooking period is crucial for tougher cuts like flank steak, as it allows sufficient time for the connective tissues to slowly break down, resulting in an incredibly tender texture that rivals much more expensive cuts. The precision of the sous vide method ensures that even with a longer cook time, the steak remains perfectly cooked to your desired doneness, never drying out or overcooking.
Essential Tips for Your Sous Vide Flank Steak:
- Searing for Perfection: While sous vide perfectly cooks the interior of your steak, it doesn’t create the appetizing crust and rich flavor that comes from the Maillard reaction. Therefore, searing *after* the sous vide bath is highly recommended. Pat the steak thoroughly dry before searing on a screaming hot pan (cast iron works wonders) for just 1-2 minutes per side to develop a beautiful, flavorful crust. Don’t skip this step – it truly elevates the dish!
- Optimal Cooking Time: Many recipes suggest cooking flank steak via sous vide for 1-4 hours, or even up to 24 hours. After extensive testing with various juicy flank steaks (a tough job, but someone has to do it!), we found that ten hours at 140°F (60°C) was the sweet spot for achieving unparalleled tenderness and juiciness without compromising texture. This extended time allows the connective tissues to properly break down. Feel free to experiment within the 8-12 hour range for your preferred texture.
- Flavor Freedom: The beauty of sous vide is that it locks in flavors. You can use your absolute favorite marinade or a simple seasoning blend. For this recipe, we kept it simple with garlic, salt, and pepper to let the natural beef flavor shine, making it an excellent starting point for beginners. Don’t hesitate to get creative with herbs, spices, or even a splash of soy sauce or Worcestershire.
- Advanced Meal Prep: One of the greatest advantages of sous vide is its suitability for meal prepping. You can season or marinate your flank steak, vacuum seal it, and refrigerate it for 1-2 days before cooking. Or, cook it sous vide, then immediately plunge it into an ice bath to rapidly cool it, and refrigerate for several days or freeze for future use. Reheat directly in a sous vide bath and then sear.
- The Art of Slicing: Once your flank steak is cooked and seared, it’s crucial to let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a more succulent bite. Then, and this is paramount for flank steak, always slice it thinly *against the grain*. This shortens the muscle fibers, making the steak significantly more tender and easier to chew.
- Don’t Overcrowd the Bath: Ensure there’s ample space for water to circulate freely around your vacuum-sealed steak. Overcrowding can lead to uneven cooking.
This Sous-Vide Flank Steak is incredibly flavorful on its own, but its versatility truly shines. Especially as we approach summer (or if you’re in Florida, where summer feels year-round!), I love to complement its richness with fresh, vibrant garnishes. A simple side of sliced ripe tomatoes and peppery arugula, tossed lightly in a good quality olive oil, adds a bright counterpoint to the savory steak. It’s a beautiful presentation and a delicious combination. As an added bonus, this Sous-Vide Flank Steak is naturally low-carb/keto, paleo, and Whole30 compliant, making it a fantastic and healthy option for almost any dietary preference. Enjoy this wonderfully tender and flavorful dish!
Sous-Vide Flank Steak
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Ingredients
- 1 1/2 – 2 lbs flank steak
- 2 tablespoons olive oil – for searing
- 2 cloves garlic – minced
- 1 tablespoon Kosher salt
- 1 tablespoon fresh ground pepper
Instructions
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Set your sous-vide immersion circulator to 140°F (60°C). This temperature range, typically 133-140°F (56-60°C), yields a medium doneness. Place the circulator in a tub or large stock pot filled with water.
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While the water warms up, thoroughly season your flank steak with the minced garlic, Kosher salt, and fresh ground pepper. Using FoodSaver® 3PK 11″ Vacuum Seal Rolls (or similar heavy-duty vacuum seal bags), create a bag with your FoodSaver® V4440 (or any vacuum sealer) and carefully place the seasoned flank steak inside. Ensure an airtight seal to prevent water from entering the bag.
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Once the water bath reaches the target temperature, gently immerse the airtight-sealed flank steak into the water. Cook for 10 hours. This extended cooking time is key to achieving optimal tenderness for flank steak.
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After the 10-hour cooking period, carefully remove the steak from the water bath and the bag. Pat it completely dry with paper towels – this is crucial for a good sear. Heat the olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until it begins to smoke lightly. Sear the flank steak for 2-3 minutes per side, or until a beautiful, golden-brown crust forms. Immediately transfer the beef to a cutting board and allow it to rest for at least 10 minutes before slicing thinly against the grain.
Nutrition
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