Sous Vide Flank Steak with Grilled Corn Salsa
This Sous Vide Flank Steak is hands down, without a doubt, my favorite way to prepare a flank steak. It's unbelievably tender, super flavorful, and cooked perfectly to your specifications.
Servings: 4 servings
Calories: 834kcal
Ingredients
For the flank steak
- 1.5 - 2 lb flank steak
- kosher salt and black pepper to taste
- ½ teaspoon garlic powder
For the grilled corn salsa
- 4 ears corn shucked
- 1 tbs olive oil
- 1 pint cherry tomatoes halved
- 1 jalapeño ribs and seeds removed, minced
- 3 tbs cilantro chopped
- 1 lime juiced
- kosher salt and black pepper to taste
Instructions
To make the flank steak
- Preheat the sous vide water bath to 135 degrees F for a flank steak cooked to medium (see notes).
- Season the flank steak on both sides.
- Vacuum seal the flank steak. Add it to the water bath and cook for 2-3 hours.
- Once cooked, remove it from the water bath and the vacuum seal bag. Pat both sides of the steak dry with paper towels. Re-season, if desired.
- Sear the steak on both sides until browned (see notes).
- Allow the steak to rest for 5 minutes before slicing.
To make the grilled corn salsa
- Lightly brush the ears of corn with olive oil. Grill, rotating periodically, until lightly charred.
- Cut the corn kernels from the cob. Add to a medium-sized bowl.
- Add the remaining ingredients to the bowl and toss to combine.
- Serve over the sliced flank steak.
Notes
- Use the following temperatures to arrive at different levels of doneness: 123 degrees F for rare; 129 degrees F for medium-rare; 135 degrees F for medium; 143 degrees F for medium-well
- You can sear the steak over a charcoal or gas grill or in a screaming hot pan (cast iron preferred)
Nutrition
Serving: 1 | Calories: 834kcal | Carbohydrates: 26g | Protein: 100g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 278mg | Sodium: 755mg | Fiber: 4g | Sugar: 7g