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