I’m always hesitant to cook new cuts of grass fed beef in my SousVide Supreme because my results have been hit-or-miss. When I mess up, I end up with a ton of powdery, overly-tender leftovers that I have to force myself to choke down. (It’s too damn expensive to toss, people.)

After perusing the interwebs and consulting my Douglas Baldwin sous vide bible, I decided to cook my grass fed flank steak at 130 F – medium rare – for 24 hours (his book recommends 24-48 hours cooking time). Most references indicate that you can actually cut the cooking time for grass fed beef by half, but I’m leery of taking the meat out too soon. I’m self-aware enough to know that I’m too lazy to vacuum seal it again if it’s underdone.

*Update on 8/1/11: I’ve gotten great results when I’ve left the steaks in for about 36 hours. Sometimes, they’re still too chewy at 24 hours.

Time to make Sous Vide Grass Fed Flank Steak!

Serves 2

Ingredients:

  • 1 flank steak
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

I seasoned the flank steak with just salt and pepper; I’ve found that with prolonged cooking (more than 6 hours), spice blends tend to overpower the meat or impart some off flavors. That being said, you should season the steak liberally with salt and pepper before sealing it.

I seasoned and vacuum sealed my steak but I let it marinate in the fridge for several hours before I dunked it in my 130 F water oven.

I removed the flank steak which had been submerged for 23 hours…

…dried it off with paper towels…

…and blasted it with my kitchen torch.

The blowtorch is pretty awesome. I’m still getting the hang of it, but I love that I can char the whole piece of meat evenly. Whenever I’d sear a piece of sous vided meat in a pan, there would always be parts that wouldn’t brown properly because the cooked meat wasn’t flat.

After 24 hours and a quick char, the flank steak turned out tender and juicy.

Yay!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


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Sous Vide Grass Fed Flank Steak

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Prep Time10 minutes
Cook Time1 day 12 hours
Total Time1 day 12 hours 10 minutes
Servings 2
After perusing the interwebs and consulting my Douglas Baldwin sous vide bible, I decided to cook my grass fed flank steak. I'd recommend cooking for at least 36 hours and up to 48 hours!

Ingredients  

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Instructions 

  • Season the flank steak with just salt and pepper; I’ve found that with prolonged cooking (more than 6 hours), spice blends tend to overpower the meat or impart some off flavors. That being said, you should season the steak liberally with salt and pepper before sealing it.
  • Vacuum seal the steak and let it marinate in the fridge for several hours before I dunking it in your 130°F water oven.
  • Dunk your steak in your SousVide Supreme. Let it cook for 36 to 48 hours. I've found that the steak is sometimes still too chewy at 24 hours.
  • Remove the steak flank and dry. Blast it with your kitchen torch. Enjoy!

Nutrition

Calories: 369kcal | Protein: 53g | Fat: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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