Flank steak is usually a tough piece of meat and can be made even tougher when over-cooked. It’s a perfect candidate for the sous vide method of cooking where over-cooking is not possible. Marinating the flank first will help tenderize it too.
SERVES: 4
TEMPERATURE: 130ºF for medium rare; 140ºF for medium; 150ºF for medium well; 155ºF for well done
COOKING TIME: 2 hour to 10 hours
Ingredients:
¾ cup red wine
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed
¼ cup rough chopped fresh oregano
coarsely ground black pepper
1 (1½-pound) flank steak
salt
Directions:
1.Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see above).
2.Make the marinade by combining the red wine, olive oil, Worcestershire sauce, garlic, oregano and coarsely ground black pepper. Combine the flank steak and the marinade in a flat dish or zipper lock bag and refrigerate for at least 2 hours, or for as long as 24 hours.
3.Remove the steak from the marinade and place it in a zipper lock bag. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
4.Cook in the sous vide bath for at least 2 hours, or for as long as 10 hours.
5.When you are ready to eat, remove the steak from the bag and dry it well with a clean paper towel. Pre-heat a large skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steak with salt and sear it for 30 to 60 seconds per side.
6.Remove, slice and serve.