Description
This Sous Vide Flank Steak recipe delivers a perfectly tender and flavorful steak cooked to medium rare with a delicious marinade made from soy sauce, honey, balsamic vinegar, garlic, and ginger. The sous vide method ensures consistent cooking, while the final grill step adds a beautiful char and smoky aroma. Ideal for steak lovers looking for a restaurant-quality meal at home.
Ingredients
Scale
Marinade
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 1 tsp minced garlic
- 1 tbsp minced ginger
- ½ cup vegetable oil
Steak
- 1 ½ pounds flank steak
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare Marinade: Place soy sauce, honey, balsamic vinegar, garlic, and ginger in a medium bowl and whisk thoroughly to combine all the flavors.
- Add Oil: Pour in the vegetable oil and whisk again to create a smooth marinade.
- Season Steak: Generously season both sides of the flank steak with salt and pepper.
- Marinate Steak: Place the seasoned steak in a Ziplock bag and pour the marinade over it. Seal the bag tightly, squeezing out as much air as possible to ensure the marinade covers the meat well.
- Prepare Sous Vide Bag: Place sous vide weights in a separate Ziplock bag, then insert the marinated steak bag inside it. Seal this outer bag tightly, ensuring minimal air remains to keep the steak submerged during cooking.
- Heat Water Bath: Fill the sous vide container with water and set the temperature to your desired doneness (for medium rare, 130°F/54°C is ideal).
- Cook Steak: Immerse the bagged flank steak in the preheated water bath and cook sous vide for 2 hours to achieve tender and evenly cooked meat.
- Dry Steak: After 2 hours, carefully remove the steak from the water bath, discard the marinade, and pat the steak dry with paper towels to prepare it for grilling.
- Preheat Grill: Preheat your grill to 450°F to get a high heat for a perfect sear.
- Grill Steak: Lightly spray the grill grates with cooking spray and grill the flank steak for about 3 minutes per side to develop a flavorful crust while maintaining the medium rare interior.
- Rest Steak: Remove the steak from the grill and let it rest uncovered for 10 minutes, allowing the juices to redistribute throughout the meat for maximum tenderness and flavor.
- Slice and Serve: Cut the steak thinly across the grain into slices and serve immediately for the best texture and experience.
Notes
- The sous vide temperature can be adjusted based on preferred doneness: 125°F for rare, 130°F for medium rare, 140°F for medium, and 150°F for medium well.
- Patting the steak dry before grilling is essential to achieve a good sear and prevent steaming.
- Using weights in the sous vide bag ensures the steak stays fully submerged for even cooking.
- Resting the steak after grilling allows the juices to settle back into the meat for optimal flavor and moisture.
- Slicing against the grain maximizes tenderness by shortening the muscle fibers.
