Tender, succulent, flavourful meat cooked to perfection and drizzled with a rich, velvety sauce is guaranteed with Sous Vide Glazed Flank Steak. Impress your guests!
I’ve made flank steak using a sous vide cooking method (water bath) many times, but this time I decided to experiment.
- For the first experiment, I had no choice in the matter. I unfolded the certified angus beef flank steak that I purchased in a package and discovered it was only 1/2 inch thick! Grrr. I thought for sure it would not work with the sous vide method – that it would not achieve a medium rare cook and, even if it did, it would not maintain the temperature when I grilled it for browning. Well, big surprise – I was able to do both. I had attempted to “correct” the thinness of the meat by putting half the meat in a single layer as usual in the vacuum sealed bag and the other half in a double layer. My hope was that the double layer would act as a thicker steak and achieve the medium rare I was after. My correction wasn’t necessary. The double layer seemed to make no real difference – both options were the same medium rare. When sliced on an angle, the temperature of the flank steak was a perfect medium rare. (I admittedly did not grill the flank steak as long as I would have liked for a darker finish.)
- The second experiment was marinating the meat before plunging it into the sous vide machine. Many experts say it’s not worth it or it can ruin the meat. I don’t know if the marinating would work on any protein, but it did add excellent flavour to my flank steak.
The glaze added that extra oomph as well. You can glaze the meat before grilling, after grilling or use it as a drizzle after slicing. I can only tell you that we had a superb meal that night. The meat was melt in your mouth and tasted delicious despite the thin cut. Phew!
Tailor To Your Taste
- Use your favourite marinade/glaze instead of the one in the recipe, but avoid fresh onions and garlic during the sous vide cooking.
- Make half the marinade only, skip the glaze portion and used the sliced flank steak for fajitas, sandwiches or in tacos.
- Use the marinade during sous vide cooking, but skip the 4-24 hour pre-marinating period. The flavours won’t be as strong, but with the glaze, the flank steak will still be excellent.
If you like sous vide cooking, try these 9 Really Great Sous Vide Recipes from Two Kooks In The Kitchen
You also might like our Grilled Flank Steak (get the recipe)