Flank Steak Cooked Sous Vide with Herbs
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. The flank is a cut that lends itself particularly well to sous vide cooking, as long cook times at low temperatures transform this often toothsome meat fork tender, with a flavor that is unmatched by more expensive cuts.
- 1 Flank Steak
- 1/2 cup Extra virgin olive oil
- 1/2 can Tomato paste
- 1/4 Cup Balsamic vinegar
- 2 Tablespoons Capers
- 1 Cup Fresh sweet basil, chopped
- 3 Tablespoons Fresh Italian parsley, chopped
- 2 Cloves Garlic, minced
- 1 Tablespoon Dried parsley
- 1 Teaspoon Freshly ground black pepper
- 1 Teaspoon Salt
- 4 or 5 Small sweet peppers - use a red pepper if you can not find presh sweet peppers.
- Pre-heat sous vide water bath to 135 degrees Fahrenheit / 57 degrees Celsius.
- Season the flank steak with salt and pepper, and "tenderize" by stabbing a fork into the meat every inch or so and let rest.
- Mix together oil, vinegar, tomato paste and all other ingredients in a bowl. Stir together until a coarse salsa like paste is formed.
- Place seasoned steak into a vacuum bag that will accommodate it, with room for oil and herb mixture..
- With a rubber spatula carefully scoop all of the herb and oil mixture in the bag, making sure to coat both sides of the steak well with mixture.
- Vacuum and seal bag, and place in the sous vide water bath.
- Leave steak and mixture to cook at 135 degrees Fahrenheit / 57 degrees Celsius for 16 to 18 hours.
- After steak has cooked for prescribed length of time, pull the bag from the water bath and plunge into an ice bath to cool.
- Once bag has cooled completely, remove steak from the bag, and put aside.
- Place the remaining mixture in a sauce pan and heat to a serving temperature.
- Very quickly, broil or sear the steak - which is now cold. Allow interior to only warm, while browning the outside. I often will use my panini grill for this step.
- Place browned steak on a carving surface and scoop the warmed mixture over the top of the steak, and carve - allowing the liquid and herbs to soak into the carved meat.
Preparation Time is approxmiately 45 minutes.
Cooking Time is approxmiately 16 hours.