This recipe won me over for sous vide cooking. Two handy marinade ingredients leave no room for hiding. With the first bite, you’ ll know right away. Perfectly cooked and simply flavored, this flank steak can be marinated up to 48 hours in advance and can be cooked perfectly to medium rare in 45 minutes.
Ingredients
- 12 ounce flank steak
- 2 ounces Cholula or your favorite hot sauce
- 2 ounces spicy brown mustard
- ½ teaspoon kosher salt
- ¼ teaspoon cracked pepper
- 1 tablespoon pepper paste (optional)
Preparation
Place the flank steak into a vacuum-sealable or zipper-top bag. Combine marinade ingredients and pour over the steak, coating completely. Remove air and seal. (Marinate 6 hours up to overnight)
Using the immersion circulator, preheat the water bath to 140°. Place in the water bath, set the temperature and time. The steak will be cooked to medium rare in 45 minutes, but can remain at that doneness in the water bath for up to 6 hours. Once the cooking is complete, remove the flank steak and sear both sides on a preheated, high heat skillet. Slice and serve.
