This marinated flank steak turns out incredibly tender if cooked sous vide. I like to grill it afterwards for a couple of minutes for extra flavor.

Bren

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Recipe Summary

prep:
10 mins
cook:
3 hrs 5 mins
additional:
5 hrs
total:
8 hrs 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut off any surface fat from the steak.

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  • Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish. Add steak and marinate in the refrigerator for 5 hours, turning occasionally.

  • Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 140 degrees F (60 degrees C). Set timer for 3 hours.

  • Remove the steak from the marinade and shake off excess liquid. Place into a bag and vacuum seal or use the water emersion method to remove all air.

  • When timer is up, remove steak from the pot and pat dry with a paper towel.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Place steak on the hot grill and grill on one side for 2 to 3 minutes. Cut in half and serve.

Cook's Note:

The flank steak tastes best if it is cut against the grain into thin slices.

Nutrition Facts

295 calories; protein 14.5g; carbohydrates 19.7g; fat 18.1g; cholesterol 25mg; sodium 558.5mg. Full Nutrition
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