Sous Vide Marinated Flank Steak: Tender Perfection Every Time
Flank steak, known for its rich flavor and affordability, can sometimes be a bit tough. But fear not, fellow food enthusiasts! The sous vide technique, combined with a flavorful marinade, transforms this cut into a melt-in-your-mouth masterpiece. This recipe takes advantage of the precision of sous vide cooking to deliver flank steak that’s consistently cooked to your desired doneness, ensuring a tender and juicy result every time. Get ready to elevate your steak game!
What is Sous Vide?
Before we dive into the recipe, let’s briefly discuss the sous vide method. “Sous vide” (French for “under vacuum”) is a cooking technique where food is sealed in an airtight bag and then immersed in a water bath held at a precisely controlled temperature. This precise temperature control allows you to cook food evenly and consistently, eliminating the risk of overcooking or undercooking. In the case of flank steak, sous vide ensures that the steak is cooked to your desired doneness throughout, resulting in a tender and juicy final product.
Why Sous Vide Flank Steak?
Flank steak, with its relatively lean profile and prominent grain, benefits greatly from the sous vide treatment. Here’s why:
* **Tenderization:** The long, slow cooking process at a controlled temperature breaks down the tough muscle fibers in the flank steak, resulting in a significantly more tender texture.
* **Even Cooking:** Sous vide ensures that the steak is cooked evenly from edge to edge, eliminating the dreaded gray band that often occurs when grilling or pan-searing.
* **Moisture Retention:** Cooking in a sealed bag prevents moisture loss, resulting in a juicy and flavorful steak.
* **Flavor Infusion:** Marinating the flank steak before sous vide allows the flavors to penetrate deeply into the meat, enhancing its overall taste.
* **Consistent Results:** Sous vide provides consistent and predictable results, ensuring that your flank steak is cooked perfectly every time.
Ingredients
Here’s what you’ll need to create this sous vide marinated flank steak:
* **1.5 – 2 lbs Flank Steak:** Choose a flank steak that is about 1-inch thick and has good marbling.
* **Marinade Ingredients:**
* 1/2 cup Soy Sauce: Low sodium soy sauce is preferred, to better control the saltiness.
* 1/4 cup Olive Oil: Adds richness and helps to distribute the flavors.
* 1/4 cup Balsamic Vinegar: Provides a tangy sweetness that complements the steak.
* 2 cloves Garlic, minced: Adds a pungent and savory flavor.
* 1 tablespoon Dijon Mustard: Emulsifies the marinade and adds a subtle tang.
* 1 tablespoon Worcestershire Sauce: Enhances the umami flavor.
* 1 tablespoon Brown Sugar: Balances the acidity and adds a touch of sweetness. Can substitute with honey or maple syrup.
* 1 teaspoon Smoked Paprika: Adds a smoky depth of flavor.
* 1/2 teaspoon Black Pepper: Freshly ground black pepper is recommended.
* 1/4 teaspoon Red Pepper Flakes (optional): For a touch of heat.
* **Optional for Searing:**
* 1 tablespoon High-Heat Oil: Avocado oil or grapeseed oil work well for searing.
* 1 tablespoon Butter: Adds richness and helps with browning.
* Fresh Herbs (optional): Rosemary or thyme sprigs for added flavor during searing.
Equipment
You’ll need the following equipment for this recipe:
* **Sous Vide Immersion Circulator:** This is the heart of the sous vide setup. It heats and circulates the water to maintain a precise temperature.
* **Large Pot or Container:** Large enough to hold the water and the steak in the bag without overcrowding. A dedicated sous vide container is ideal, but a stockpot works well too.
* **Vacuum Sealer (Recommended):** A vacuum sealer removes air from the bag, ensuring good contact between the steak and the water. However, you can also use a Ziploc bag and the water displacement method.
* **Vacuum Sealer Bags or Heavy-Duty Ziploc Bags:** Choose bags that are food-safe and can withstand the heat of the water bath.
* **Kitchen Tongs:** For handling the steak and bag.
* **Cast Iron Skillet (Recommended) or Heavy-Bottomed Skillet:** For searing the steak after sous vide.
* **Meat Thermometer (Optional):** To verify the internal temperature of the steak after searing, although sous vide minimizes the need.
Instructions
Follow these step-by-step instructions to create your perfect sous vide marinated flank steak:
**Step 1: Prepare the Marinade**
1. In a medium bowl, whisk together the soy sauce, olive oil, balsamic vinegar, minced garlic, Dijon mustard, Worcestershire sauce, brown sugar, smoked paprika, black pepper, and red pepper flakes (if using).
2. Taste the marinade and adjust the seasoning as needed. You can add more brown sugar for sweetness, red pepper flakes for heat, or soy sauce for saltiness.
**Step 2: Marinate the Flank Steak**
1. Place the flank steak in a large Ziploc bag or vacuum sealer bag.
2. Pour the marinade over the steak, ensuring that it is evenly coated.
3. If using a Ziploc bag, remove as much air as possible using the water displacement method (see tips below). If using a vacuum sealer, seal the bag according to the manufacturer’s instructions.
4. Place the marinated flank steak in the refrigerator for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful it will be. Turn the bag occasionally to ensure even marination.
**Step 3: Sous Vide the Flank Steak**
1. Fill a large pot or container with water and set up your sous vide immersion circulator.
2. Set the temperature of the water bath to your desired doneness:
* **Rare:** 120-129°F (49-54°C)
* **Medium-Rare:** 130-139°F (54-59°C) (Recommended)
* **Medium:** 140-149°F (60-65°C)
* **Medium-Well:** 150-159°F (66-70°C)
* **Well-Done:** 160°F+ (71°C+)
3. Once the water bath has reached the desired temperature, gently place the bag containing the flank steak into the water. Make sure the steak is fully submerged. If the bag floats, you can use a weight (such as a ceramic plate or a sous vide sink weight) to keep it submerged.
4. Cook the flank steak for 2-4 hours. The longer cooking time will result in a more tender steak, especially for medium-rare. A 2-hour cook is sufficient for rare.
**Step 4: Sear the Flank Steak**
1. Remove the bag from the water bath and carefully take out the flank steak. Discard the marinade.
2. Pat the steak dry with paper towels. This is crucial for achieving a good sear.
3. Heat a cast iron skillet or heavy-bottomed skillet over high heat until it is smoking hot.
4. Add the high-heat oil to the skillet, followed by the butter (if using). The butter will add flavor and help with browning. If using fresh herbs, add them to the skillet as well.
5. Carefully place the flank steak in the hot skillet and sear for 1-2 minutes per side, or until a deep brown crust forms. Use tongs to ensure even searing.
6. If the steak is very thick, you can sear the edges for a few seconds each to ensure even browning.
**Step 5: Rest and Slice**
1. Remove the seared flank steak from the skillet and place it on a cutting board.
2. Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
3. Using a sharp knife, slice the flank steak thinly against the grain. This is essential for maximizing tenderness. Look closely at the steak to identify the direction of the muscle fibers and slice perpendicular to them.
**Step 6: Serve and Enjoy!**
1. Serve the sliced flank steak immediately. It’s delicious on its own or as part of a larger meal. Some serving suggestions include:
* With roasted vegetables: Asparagus, broccoli, Brussels sprouts, or sweet potatoes are all great choices.
* As part of a salad: Top a bed of mixed greens with the sliced flank steak, your favorite vegetables, and a vinaigrette dressing.
* In tacos or fajitas: Use the sliced flank steak as a filling for tacos or fajitas.
* With mashed potatoes or polenta: A classic combination that’s always a crowd-pleaser.
* As a steak sandwich: Layer the sliced flank steak on a crusty roll with your favorite toppings.
Tips and Tricks
* **Water Displacement Method for Ziploc Bags:** To remove air from a Ziploc bag, slowly lower the bag into the water, leaving the top unsealed. The water pressure will force the air out of the bag. Once most of the air is removed, seal the bag tightly.
* **Preventing Floating:** If the bag floats in the water bath, try using a weight to keep it submerged. You can use a ceramic plate, a sous vide sink weight, or even a few metal spoons.
* **Searing for Best Results:** Make sure your skillet is very hot before searing the steak. This will help to create a nice crust without overcooking the inside. Patting the steak dry before searing is also crucial for achieving a good sear.
* **Don’t Skip the Rest:** Resting the steak after searing is essential for allowing the juices to redistribute. This will result in a more tender and flavorful steak. At least 10 minutes is recommended.
* **Slicing Against the Grain:** This is the most important step for ensuring tenderness. Look closely at the steak to identify the direction of the muscle fibers and slice perpendicular to them.
* **Experiment with Marinades:** Feel free to experiment with different marinades to find your favorite flavor combination. Some other ideas include a teriyaki marinade, a chimichurri marinade, or a spicy Korean marinade.
* **Freezing for Later:** Sous vide flank steak can be frozen for later use. After cooking and searing, allow the steak to cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw the steak in the refrigerator overnight and then sear it briefly in a hot skillet.
* **Adjusting Doneness:** The cooking times and temperatures provided are guidelines. Adjust them to your personal preference. If you prefer your steak more rare, cook it for a shorter amount of time or at a lower temperature. If you prefer it more well-done, cook it for a longer amount of time or at a higher temperature.
* **Adding Aromatic Herbs and Spices:** Consider adding fresh herbs like rosemary or thyme, or spices like garlic powder or onion powder, directly to the bag before sealing. This will infuse the steak with even more flavor.
* **Utilizing a Searzall:** For an even more professional-looking sear, consider using a Searzall torch attachment. This diffuses the flame, creating a more even and controlled sear without imparting a burnt flavor.
Variations
* **Spicy Flank Steak:** Add a pinch of cayenne pepper or a few chopped chili peppers to the marinade for a spicy kick.
* **Citrus Flank Steak:** Add the zest and juice of one orange or lemon to the marinade for a bright and citrusy flavor.
* **Herb-Infused Flank Steak:** Add a handful of fresh herbs, such as rosemary, thyme, or oregano, to the bag with the steak during the sous vide process.
* **Garlic-Herb Butter:** After searing the steak, top it with a pat of garlic-herb butter for added richness and flavor.
Serving Suggestions and Pairings
As mentioned earlier, sous vide marinated flank steak is incredibly versatile and can be served in a variety of ways. Here are a few more specific serving suggestions and pairings:
* **Grilled Vegetable Skewers:** Pair the steak with grilled vegetable skewers featuring colorful vegetables like bell peppers, onions, zucchini, and cherry tomatoes.
* **Creamy Polenta:** Serve the sliced steak over a bed of creamy polenta, topped with a sprinkle of Parmesan cheese and a drizzle of olive oil.
* **Chimichurri Sauce:** Drizzle the steak with chimichurri sauce, a vibrant Argentinian herb sauce made with parsley, garlic, oregano, red wine vinegar, and olive oil.
* **Red Wine Reduction:** Create a simple red wine reduction by simmering red wine with shallots, garlic, and beef broth until thickened. Drizzle the sauce over the steak for a sophisticated touch.
* **Avocado Crema:** Top the steak with a dollop of avocado crema, made by blending avocado with sour cream, lime juice, and cilantro.
* **Side Salad with Lemon Vinaigrette:** A light and refreshing side salad with a lemon vinaigrette will complement the richness of the steak.
* **Roasted Garlic Mashed Potatoes:** Creamy roasted garlic mashed potatoes are a classic and comforting side dish for steak.
For wine pairings, consider a bold red wine such as Cabernet Sauvignon, Merlot, or Malbec. These wines have enough structure and tannins to stand up to the richness of the flank steak.
Conclusion
Sous vide marinated flank steak is a game-changer. By using the precision of sous vide cooking, you can transform a potentially tough cut of meat into a tender, juicy, and flavorful masterpiece. The combination of a flavorful marinade and the even cooking of sous vide ensures a perfect result every time. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to impress. So, gather your ingredients, fire up your sous vide machine, and get ready to enjoy the best flank steak you’ve ever had!
Enjoy!