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Sous vide flank steak on white plate

Get the Recipe: Sous Vide Flank Steak

This sous vide flank steak is so tender and flavorful! It is easy to make, savory and hearty. The steak is melt in your mouth delicious!
5 from 43 votes

Ingredients

Instructions 

  • First, add water to large pot and set sous vide to 131 degrees Fahrenheit.
  • Season flank steak on both sides with sea salt and pepper. Place steak in a large zipper bag. Add in balsamic vinegar.
  • Leave the bag unzipped. Once water bath has heated to 131 degrees, slowly lower bag into water. As it lowers, the air will be sucked out of the bag. Once the air is out, zip lock bag.
  • Set timer to 90 minutes.
  • After the timer goes off, carefully remove bag from water bath. Remove steak from bag and pat dry with paper towels.
  • Heat olive oil in a large skillet over medium high heat.
  • Once oil is hot, carefully place steak and fresh thyme in skillet. Sear on each side for 2 minutes.
  • Finally, place steak on a cutting board. Allow it to sit for 5 minutes to lock in juices.
  • Carefully slice and serve. Garnish with more fresh thyme if desired.

Notes

  • If using frozen flank steak, add at least 1 hour to cooking time.
  • Searing the steak gives it a nice color.  I highly recommend not skipping this step.
  • Allow the steak to rest for 5 to 10 minutes after searing before slicing into.  This yields an extra juicy tender steak.
  • Store leftovers in the fridge for up to 4 days.
Calories: 273kcal, Carbohydrates: 2g, Protein: 37g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 102mg, Sodium: 841mg, Potassium: 587mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Calcium: 38mg, Iron: 3mg