Sous Vide Flank Steak with Argentinian Chimichurri
Tender flank steak cooked sous vide with a fragrant Argentinian chimichurri sauce.
Servings Prep Time
4 30minutes
Cook Time Passive Time
7.5hours 7hours
Servings Prep Time
4 30minutes
Cook Time Passive Time
7.5hours 7hours
Ingredients
Instructions
  1. Add enough water to a large pot to submerge the steak once it has been added to a Ziploc or other plastic bag. Attach sous vide and set to 135F.
  2. Trim visible outer fat from the flank steak if your butcher didn’t already do so. Mince the garlic. Cut the lime in half and juice (reserve the other half for garnish).
  3. Add all ingredients to a plastic Ziploc bag (or specialty sous vide bag large enough for the steak). Be sure the marinade is covering all sides of the flank steak.
  4. Once the water is up to 135F and before sealing the Ziploc bag, begin slowly lowering the bag into the water to remove excess air. Seal the bag once most of air has been pushed out. Clip bag to side of pot/container.
  5. Leave the steak submerged for at least 4 hours. The longer it is cooked, the more tender the meat will be. We recommend 7 hours for an extremely tender steak.
  6. After 7 hours, remove the bag from the water. With it still sealed, allow the steak to rest for 20 minutes so the temperature has a chance to decrease and the meat does not overcook when seared.
  7. Remove the steak from the bag and pat it dry with paper towels.
  8. Heat a pan over medium to medium-high heat and sear each side of the steak for 1 minute and 30 seconds.
  9. Finally, let the steak rest another 5-10 minutes before slicing across the grain and serving.
Recipe Notes

Top off this tender flank steak with Colin’s recipe for Argentinian Chimichurri for a winning dinner combination. We enjoy ours with a side of grilled polenta and cumin roasted cauliflower, but get creative with your favorite veggies!