Sous Vide Flank Steak With Homemade Chimichurri

What Makes This Recipe So Good

Trying the sous vide method to cook flank steak will give you the most juicy, tender and delicious steak. By cooking it slowly, submerged in a temperature-controlled water bath, you’ll never overcook this lean cut of beef, resulting in perfect results every time. Never dry, never chewy. We finish the cooking process of the flank steak with a quick reverse sear to get nice crust, and serve it with a super flavorful chimichurri sauce. Keeping the seasoning simple to let the flavors of the steak shine, and keep this recipe very easy. Flank steak is super versatile. It’s a great cut to use in salads or tacos. Or it can be served with a variety of sides, from these cheesy mashed potatoes, air fryer sweet potatoes, roasted asparagus to sautéed mushrooms.

Chef’s Tips

When cooking the flank steak sous vide, make sure the zip-top bag with the meat is fully submerged in the water bath. If it tries to float, the bag might still have too much air in it, so double-check you removed as much air as possible before cooking. Allow the flank steak to rest for at least 5 minutes before slicing, so it gives the natural juices time to settle. Talking about slicing, you’ll always want to slice a steak against the grain to get the best texture. Cutting against the grain means cutting the meat in the opposite direction of the meat fibers. If you look at the steak closely, you’ll see tiny lines going in one direction, and you’ll want to slice across them. We cook the flank steak in a water bath set at 130° Fahrenheit, which will result in a medium-rare steak. If you prefer a rare steak, you can set the water between 125° and 127° Fahrenheit. For medium, set between135° to 139° Fahrenheit. And for well done, 140° to 145° Fahrenheit.For the chimichurri, always use fresh herbs and a good quality extra-virgin olive oil for the best tasting sauce. If you don’t love olive oil, avocado oil will work great too.