Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe

There’s something truly magical about this Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe that elevates a simple cut of meat into a tender, flavorful masterpiece. The gentle precision of the sous vide method locks in juiciness, while the sweet-savory marinade dances on your palate with the perfect balance of honey, soy, and tangy balsamic vinegar. Every bite feels like a celebration, whether it’s a casual weeknight dinner or an impressive dish to share with friends. Trust me, once you try this, you’ll want to make it your go-to steak recipe!

Ingredients You’ll Need

Trust me when I say these ingredients are all stars on their own, but when combined, they create something unforgettable. Each component plays a crucial role — from the salt enhancing flavors to the ginger adding just the right bite.

• Soy sauce: Brings a salty depth and umami richness essential for that savory backbone.
• Honey: Adds natural sweetness that caramelizes beautifully on the steak’s surface after grilling.
• Balsamic vinegar: Offers a subtle acidity and fruity undertone, balancing the sweetness and saltiness.
• Minced garlic: Infuses a pungent, aromatic lift that penetrates the meat deeply during marination.
• Minced ginger: Provides a warm, zesty kick that complements the marinade’s bold flavors.
• Vegetable oil: Helps meld the marinade ingredients while keeping the steak moist and tender.
• Flank steak (1 ½ pounds): A flavorful, lean cut that shines when cooked sous vide to perfection.
• Salt and pepper: Fundamental seasonings that highlight the meat’s natural taste.

How to Make Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe

Step 1: Prepare the marinade

Start by whisking together soy sauce, honey, balsamic vinegar, garlic, and ginger in a medium bowl. This simple but vibrant marinade is your secret to flavor-packed steak that’s both sweet and savory.

Step 2: Incorporate the oil

Add vegetable oil into the mixture and give it one last whisk. The oil ensures the marinade coats the steak evenly and locks in moisture during cooking.

Step 3: Season the steak

Generously sprinkle salt and pepper on both sides of the flank steak. This dry seasoning boosts the meat’s natural flavor before it hits the sous vide bath.

Step 4: Marinate the steak

Place the steak in a Ziplock bag, pour the marinade over it, then seal the bag, pressing out as much air as possible. This seals in those mouthwatering flavors and prepares the steak for sous vide cooking.

Step 5: Prepare the sous vide pouch

To help your steak stay submerged, place sous vide weights in a separate Ziplock bag, then put your marinated steak bag inside. Seal that second bag carefully, removing air to prevent floating.

Step 6: Set up your sous vide

Fill your sous vide container with water and set the temperature according to your preferred doneness. For this recipe, 129°F to 135°F is a great range for medium rare to medium steak.

Step 7: Cook the flank steak sous vide style

Immerse the double-bagged steak in the water bath and let it cook for two hours. This slow, steady heat makes the steak unbelievably tender without losing any juices.

Step 8: Remove and dry

When the timer’s up, carefully take the steak out of the water bath and discard the marinade. Pat the steak dry with paper towels to get it ready for a perfect sear.

Step 9: Preheat your grill

Get your grill hot—around 450°F—to quickly sear the steak and create that gorgeous caramelized crust we all crave.

Step 10: Grill the steak

Spray the grill grates with cooking spray and place the steak on the hot grill. Cook each side for about 3 minutes to get a beautiful medium rare finish with enticing grill marks.

Step 11: Rest the steak

Remove the steak from the grill and let it rest for 10 minutes. This pause allows the juices to redistribute, so every bite stays juicy and tender.

Step 12: Slice and serve

Slice the flank steak across the grain to ensure maximum tenderness, then serve and savor every delicious mouthful of this incredible Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe.

How to Serve Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe

Garnishes

Fresh garnishes elevate your steak to new heights. Sprinkle chopped green onions or toasted sesame seeds over the sliced steak to add freshness and a delightful crunch that contrasts the tender meat.

Side Dishes

This marinade’s Asian-inspired flavors pair brilliantly with simple sides like steamed jasmine rice, roasted vegetables, or even a crisp cucumber salad to balance the richness.

Creative Ways to Present

For an impressive presentation, serve your flank steak laid over a bed of fluffy rice noodles tossed in a light soy-lime dressing. Or, create flavorful lettuce wraps where the tender steak becomes the starring filling combined with crunchy veggies.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak in an airtight container in the refrigerator, ideally within two hours of cooking. It will stay fresh for up to 3 days and retain much of its flavor and texture.

Freezing

If you want to keep this deliciousness longer, slice the steak and freeze in a sealed freezer-safe bag. It’s best consumed within 2 months for optimal taste and quality.

Reheating

For the tastiest reheated steak, gently warm slices in a skillet over low heat, or quickly microwave with a damp paper towel to lock in moisture. Avoid overcooking, so you maintain that perfect tender texture from the original Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe.

FAQs

Can I use a different cut of steak for this recipe?

While flank steak shines in this recipe due to its flavor and texture, you could try skirt or hanger steak if you prefer. Just adjust cooking time slightly since thickness varies.

What temperature should I set my sous vide for medium rare?

A temperature between 129°F and 135°F will give you a perfect medium rare. If you prefer medium, aim for around 140°F.

Can I marinate the steak overnight?

Absolutely! Marinating overnight will intensify all the flavors, making every bite even more delicious.

Is it necessary to grill after sous vide?

Grilling isn’t mandatory but highly recommended to develop a mouthwatering crust and add that beloved smoky flavor.

How long can I leave the steak in the sous vide bath?

Two hours is ideal for tenderizing without overcooking. You can go up to four hours if needed, but avoid extending much longer to keep perfect texture.

Final Thoughts

I can’t recommend this Sous Vide Flank Steak with Honey Soy Balsamic Marinade Recipe enough to anyone who loves juicy, flavorful steak with a twist. It’s a fun cooking adventure that’s truly rewarding on the plate. Give it a try—you’ll feel like a pro chef impressing everyone with every tender, sweet, savory bite!

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