Souz Vide Flank Steak

Souz Vide cooking is the latest craze in cooking. I was always interested, being an avid slow cooker believer, so I finally borrowed one from my friend Michael to see how I would like it. My first try was a pork tenderloin, and it came out delicious, so my next meal prepared with this contraption would be shared with you! I made a yummy flank steak with Chimichurri (I’m adding the recipe for it).

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What you’ll need:

  • 1 1/2 pounds of flank steak
  • salt
  • pepper
  • 2 tbsp butter
  • canola oil

Chimichurri

  • 2 cups fresh parsley, stems removed
  • 1/2 cup fresh mint leaves
  • 3 cloves of garlic
  • 1/4 red onion
  • 1/2 cup extra virgin olive oil
  • 2 tbsp lime juice
  • 1 tbsp white vinegar
  • 1/3 tsp red pepper flakes

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Cut the steak into 2 pieces and sprinkle salt and pepper on them (add garlic powder if you like). Place them in separate sealable plastic bags and remove all air out of the bags before sealing them. If you have a vacuum seal machine, great! If not, just do your best to remove all air out of the bag (as I did, and it worked well).

Set the heat and timer of the Souz Vide machine to your liking. I used 131 degrees and 90 minutes with 1 1/2 pounds of steak that was about one inch thick. Fill the pot with enough water to cover the bags.

In the meantime prepare the chimichurri. Place the parsley into a food processor and pulse until chopped finely. Add the remaining ingredients and keep pulsing until you have a sauce like consistency. Add salt to your liking. Keep refrigerated until your steak is done.

When the time on the Souz Vide machine finishes, remove the steak from the vacuum bags. Pat it dry. If you are grilling outside, don’t exceed a grilling time of 45 seconds on each side. If you’re a city chick like me, open your window, turn on the exhaust and fire up your cast iron pan on full heat. Once it’s hot add canola oil and pan fry for up to 2 minutes on each side.

Add 2 tbsp unsalted butter to the pan and one tbsp chimichurri. Tilt the pan and spoon the butter/chimichurri mix onto the flank steak for about 30 seconds on each side.

Cut the meat against the grain. Pour chimichurri on top. Serve with white or yellow rice.

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Bon AppΓ©tit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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