This video is all about the magical sous vide. This awesome contraption makes sure that your food is perfectly cooked every time with minimal effort and time needed. Does it get any better?! In my opinion, flank steak can be one of the toughest foods to perfect because the middle is thicker, the edges are thinner, and it’s never evenly cooked. That is why I wanted my first sous vide video to focus on this beautiful, but challenging, cut of meat. I put flank steak to the test with the sous vide, and it came out… wait for it… perfectly cooked all the way through and all I did was plug in a few temperatures and let the sous vide work its magic.

The sous vide controls the temperature and cook of the food, but the marinade is what controls the FLAVOR! In this video, I show you my family’s favorite easy steak marinade recipe. We are known for this because we always make it for our dinner parties, and it is always a crowd pleaser.

With the pure perfection of the sous vide cooking, and the insane flavor from the marinade, this steak is a winner! Thank me later 😉

Side note: In this video I am using a “Joule” sous vide (a brand created by ChefSteps). This video is NOT sponsored by ChefSteps. I think Joule is a great brand because the customized app makes cooking with a sous vide even easier! I definitely recommend this brand if you are looking to buy your own sous vide!

If you don’t have a sous vide, you can always use the grill! Here’s the grilled version. 

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Sous-Vide Marinated Flank Steak

The sous vide controls the temperature and cook of the food, but the marinade is what controls the FLAVOR! In this video, I show you my family’s favorite easy steak marinade recipe. We are known for this because we always make it for our dinner parties, and it is always a crowd pleaser.

Course Main Course

Cuisine American

Keyword beef, sous vide

Prep Time 5 minutes

Cook Time 1 hour

Marinade time 8 hours

Total Time 1 hour 5 minutes

Servings 4 servings

Author Amber Kelley

Ingredients

• 3/4 cup/175 ml grapeseed oil
• 1/2 cup/120 ml soy sauce
• 6 tablespoons red wine vinegar
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons plus 1 teaspoon Worcestershire sauce
• 1-1/2 tablespoons Dijon mustard
• 3 garlic cloves peeled and pressed
• 3/4 teaspoon freshly ground black pepper
• 2 pounds/905 g flank steak

Instructions

1. Prepare the steak: Place the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper in a resealable plastic bag. Seal and mix well.
2. Place the steak into the bag and seal, getting as much air out as possible. Refrigerate for 6 hours or overnight.

3. In a large pot, add enough water to submerge the steak. Place the sous-vide in the water according to manufacturer's instructions, and pre-heat the water. We like ours rare, at 129 °F / 54 °C.

4. When the water is heated, lower the bag with the steak into the water, making sure the steak is completely submerged. A one-inch-thick steak will be ready to eat in an hour, but it can hang out in the water for another hour without overcooking. 

5. When your steak is done, pre-heat a pan until it is screamin' hot, and sear both sides of the steak until it has a nice crust. Let it rest for a few minutes, slice thin, and serve!

Recipe Notes

Here's a video to show you how:

 

– Amber