Sous Vide Flank Steak

Ingredients

This recipe is designed for 4 servings. Ingredient quantities are automatically adjustable, but cooking steps and times should be followed as indicated. Scaling may affect results slightly.

• cup chopped onion
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced garlic
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon quality balsamic vinegar
• 1 tablespoon Worcestershire sauce, or to taste
• 1 (1 pound) flank steak, halved
• Salt and freshly ground black pepper, to taste

Directions

Step 1: Fill your water bath , attach and position the circulator, and preheat to 130F (54C) according to the device instructions.

Step 2: In a blender or small food processor, combine the onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce. Pulse until the mixture is smooth and aromatic.

Step 3: Pat the flank steak halves dry with paper towels. Season generously with salt and black pepper, then coat both sides evenly with the onion and herb mixture.

Step 4: Place each steak in a separate 2-quart zip-top freezer bag. Remove as much air as possible and seal tightly.

Step 5: Once the water bath has reached 130F (54C), submerge the bags in the bath. Secure them to the side or use a rack to prevent overlapping or contact with the circulator. Cook for 1 hour and 30 minutes.

Step 6: About 5 minutes before the end of cooking, position an oven rack approximately 6 inches from the broiler and preheat the broiler.

Step 7: Remove the steaks from the bags and transfer them to a broiler pan. Broil until nicely browned, roughly 3 minutes per side. Once done, cover loosely with aluminum foil for 5-10 minutes to allow the internal temperature to reach 145F (63C), achieving medium doneness.

Step 8: Slice the steak thinly across the grain and serve. Add extra Worcestershire sauce if desired.

Cook's Note: For browning, you may also use a kitchen torch or a very hot, oiled cast iron skillet instead of the oven broiler.

Nutrition Facts (per serving)

• Calories: 152
• Fat: 8g (10% DV)
• Saturated Fat: 2g (12% DV)
• Cholesterol: 25mg (8% DV)
• Sodium: 71mg (3% DV)
• Carbohydrates: 5g (2% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 2g
• Protein: 14g (28% DV)
• Vitamin C: 4mg (4% DV)
• Calcium: 30mg (2% DV)
• Iron: 1mg (7% DV)
• Potassium: 250mg (5% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutritional info may vary depending on ingredient specifics.