Description
This perfectly cooked sous vide flank steak is infused with a flavorful honey soy and garlic marinade, cooked gently for two hours to achieve tender, juicy meat with an ideal medium-rare finish. The steak is then quickly seared for a beautiful golden crust, making it an elegant and delicious main dish suitable for any dinner occasion.
Ingredients
For the Flank Steak
- 1 ½-2 pounds flank steak
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon neutral oil (avocado oil, olive oil, etc.)
For the Marinade
- ¼ cup olive oil
- ¼ cup soy sauce (or gluten-free alternative)
- 2 cloves garlic, minced
- 2 tablespoons honey (or keto-friendly substitute)
- 1 tablespoon red wine vinegar
Instructions
- Prepare Sous Vide Setup: Fill a large pot or heat-resistant container with water. Attach sous vide immersion circulator and set temperature to 130°F (54°C). Ensure water level is between the immersion circulator’s minimum and maximum marks.
- Season Steak: Place flank steak on a cutting board. Pat dry thoroughly with paper towels. Season both sides generously with salt and freshly ground black pepper. Transfer steak to a large food-safe sealable bag.
- Make Marinade: In a small bowl, whisk together olive oil, soy sauce, minced garlic, honey, and red wine vinegar until fully combined. Pour the marinade evenly over the steak in the sealable bag.
- Seal Bag: Remove as much air as possible from the bag using a vacuum sealer or employ the water displacement method by partially sealing the bag and submerging it in warm water to push out air, then seal completely.
- Cook Steak Sous Vide: Fully submerge the sealed bag in the preheated water bath. Cook for 2 hours. Use weights if necessary to keep the bag completely under water for even cooking.
- Preheat Skillet: After cooking, remove the bag from the water bath. Heat a large skillet over medium-high heat. When hot, add neutral oil and swirl to coat the pan evenly. Wait until oil is shimmering and hot.
- Sear Steak: Open the bag and carefully remove the flank steak, letting excess marinade drip back into the bag. Place the steak into the hot skillet and sear 1-2 minutes on each side until a golden brown crust forms.
- Rest and Slice: Transfer the seared steak to a cutting board. Let it rest for 5 minutes to retain juices. Slice against the grain to ensure tenderness. Serve warm with preferred sides.
Notes
- Water Displacement Method: If no vacuum sealer is available, seal the bag halfway, slowly submerge it in warm water to force air out, then seal completely before cooking.
- Gluten-Free Option: Use gluten-free soy sauce or substitute with coconut aminos or lite tamari for a gluten-free marinade.
- Keto Adaptation: Replace honey with keto-friendly honey alternatives or sweeteners like keto maple-flavored syrup to keep the recipe keto-compliant.
- Temperature Note: Cooking at 130°F yields a medium-rare steak. Adjust sous vide temperature if you prefer your steak more or less done.
- Prep Time: 15 minutes
- Cook Time: 2 hours 5 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
