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A plate of flank steak cooked sous vide cut up into thin strips.
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Sous Vide Grass Fed Flank Steak

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!
Prep Time10 mins
Cook Time1 d 12 hrs
Total Time1 d 12 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 2
Calories: 369kcal



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