Sous Vide Flank Steak

[TdeV]

This Saturday we'll be having a Wine Time. Sous vide flank steak is planned as one of the dishes.

 

The flank steak is 1.6 lbs, about 10" - 14" long (it's currently folded). The plan is to marinate for a few days, then sous vide.

 

In the past we've sautéed after the sous vide has finished. Currently, no outdoor barbecue.

 

Suggestions? Recommended time and temperature?

 

@rotuts @gfweb @btbyrd @Okanagancook @ElsieD

[KennethT]

2 minutes ago, TdeV said:

This Saturday we'll be having a Wine Time. Sous vide flank steak is planned as one of the dishes.

 

The flank steak is 1.6 lbs, about 10" - 14" long (it's currently folded). The plan is to marinate for a few days, then sous vide.

 

In the past we've sautéed after the sous vide has finished. Currently, no outdoor barbecue.

 

Suggestions? Recommended time and temperature?

 

@rotuts @gfweb @btbyrd @Okanagancook @ElsieD

Years ago, I used to make flank steak SV pretty regularly.  My goto was 131F for 24 hours, then torch before serving.

[rotuts]

@TdeV

 

I concur w @KennethT

 

sometimes the ends of the FS are quite gnarly .  consider minimal trim there.

 

when torching , make sure the surface is dry , or flash sear in a hot pan.

[rotuts]

@TdeV

 

I used to grill , after marinating 24 hrs , on a very hot grill .

 

just to get a quick but decent char on each side , then rest .

 

then slice thinly .  the meat was rare , but sliced thinly , was tender and extraordinarily delicious .

[ElsieD]

I do flank steak @133F for 4 hours followed by a fast sear.

[btbyrd]

On 7/21/2025 at 1:11 PM, rotuts said:

@TdeV

 

I used to grill , after marinating 24 hrs , on a very hot grill .

 

just to get a quick but decent char on each side , then rest .

 

then slice thinly .  the meat was rare , but sliced thinly , was tender and extraordinarily delicious .

This is what I do too. Not much help to someone without an outdoor cooking setup. I always grill it. A hot sear followed by a Searzall touch up would be my advise for indoor. It’ll be hard to get even contact with the pan after SV, so use a lot of fat and a grill press if you have one. 
 

I think I usually did 133 for 4 to 6 hours. Modernist Cuisine says you can treat flank as either tender or tough, so holding it for 24 hours isn’t out of the question.

[rotuts]

If you choose to treat FS as tender , then you slice it very thinly 

 

if you treat at tough , and cook it accordingly to tender , then you can slice thicker.

 

very rare , sliced thinly , is a revelation .

Edited Thursday at 04:10 PM by rotuts (log)