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+ servings
Overhead view of a sous vide flank steak, sliced thin and arranged on a white platter and topped with fresh green chimichurri sauce, next to a ramekin of chimichurri.

Sous Vide Flank Steak

This sous vide flank steak is cooked for 2 hours in a water bath and served with an easy homemade chimichurri sauce.
Prep: 15 minutes
Cook: 2 hours 10 minutes
Total: 2 hours 25 minutes
Yield:6 servings

Equipment

  • Sous vide immersion circulator
  • Large pot or other large, heat-resistant container
  • Cutting board or plate
  • Paper towels
  • large food-safe vacuum sealing bag or large sealable food-safe plastic bag
  • vacuum sealer optional, see Notes for alternative
  • Food processor
  • Large skillet
  • Spatula optional

Ingredients

For the Flank Steak

  • 1 flank steak 1 ½-2 pounds
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon neutral oil avocado oil, olive oil, etc.

For the Chimichurri Sauce

Instructions

  • Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 130° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
  • Place flank steak on cutting board and pat completely dry on all sides with paper towels. Generously season all sides with salt and black pepper, then place flank steak in large sealable food-safe bag.
    Raw flank steak on a large white plate.
  • Place garlic cloves in food processor. Pulse until garlic is finely chopped, then add fresh parsley and fresh cilantro. Continue pulsing until herbs are finely chopped, then add olive oil, lemon juice, dried oregano, red pepper flakes, and salt. Pulse again until ingredients are fully combined and chimichurri sauce forms.
  • Add half of prepared chimichurri to bag with flank steak. Refrigerate other half of chimichurri until ready to serve.
  • Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag completely. Once water is preheated to 130° Fahrenheit, place sealed bag in pot, making sure flank steak is fully submerged in water. Cook for 2 hours.
    Sous vide flank steak in Ziploc bag with prepared chimichurri sauce.
  • After 2 hour cook time, heat large skillet over medium-high heat. When skillet is warm, add neutral oil. Swirl pan occasionally to coat in oil and continue heating pan until oil is hot and shimmery.
  • Remove flank stank from bag and place on cutting board. Use spatula to gently scrape chimichurri off flank steak, then place steak in skillet. Sear steak 1 to 2 minutes, or until golden brown, then flip steak over and sear other side 1 to 2 minutes or until golden brown.
    Seared flank steak in large skillet with oil.
  • Transfer seared flank steak to cutting board or large plate. Set steak aside to rest 5 minutes, then carve steak into thin slices, top with remaining chimichurri sauce, and serve with desired sides.

Notes

  • Water Displacement Method: If you don’t have a vacuum sealer, place flank steak in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Heat the water with the sous vide immersion circulator as instructed, then slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the meat. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.

Nutrition

Serving Size: 1serving | Calories: 558kcal | Protein: 33g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 688mg | Potassium: 600mg | Total Carbs: 3g | Fiber: 1g | Sugar: 0.4g | Net Carbs: 2g | Vitamin A: 876IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 3mg
Recipe By:Sam Guarnieri