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Sous Vide Flank Steak Recipe with Tomatillo Salsa

Sous vide flank steak can be a great low cost meal. Flank steak is becoming more expensive as it increases in popularity but you can still find good deals on it sometimes.

I prefer my sous vide flank steak to have some bite to it so I normally cook it for 2 to 12 hours but some people prefer it to be meltingly tender and cook it for 1 to 2 days. The tomatillo salsa adds a nice tang to complement the beefiness of the flank steak while the corn adds a sweet undertone and a little crunch. This dish is complemented nicely by refried beans and yellow rice.

Sous vide flank steak

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide flank steak recipe with tomatilla salsa you can check out the following.

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Sous Vide Flank Steak with Tomatillo Salsa

  • Published: July 31, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 12 Hours or up to 36 Hours
  • Cooks: 131°F (55°C) for 2 to 12 Hours or 1 to 2 Days
  • Serves: 4 to 6

Ingredients for Sous Vide Flank Steak with Tomatillo Salsa

  • For the Sous Vide Flank Steak

  • 2 pounds flank steak
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin powder
  • Salt and pepper
  • For the Tomatillo Salsa

  • 4 to 8 tomatillos, 1 to 2 cups, dehusked, washed, and diced
  • 1 cup corn kernels, cooked
  • 1/2 cup cilantro, chopped
  • 1 shallot, diced
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • Salt and pepper

Cooking Instructions for Sous Vide Flank Steak and Tomatillo Salsa

For the Sous Vide Flank Steak

At least 12 to 48 hours before serving

Preheat the water bath to 131°F / 55°C.

Salt and pepper the steak then add to the sous vide pouches. Add the cumin and dried thyme and then seal and place in the water bath. Cook the steak for 2 to 12 hours for steak with a bite to it or 1 to 2 days for a melt in your mouth steak. For more information about the cooking range you can read my detailed article about why is there a range in sous vide cooking times.

For the Tomatillo Salsa

At least 20 minutes before serving

To make the salsa mix all of the salsa ingredients in a bowl. It's best to make the salsa right before you take the steaks out of the water bath.

To Assemble

Take the sous vide flank steaks out of the pouches and pat dry. Sear them on a very hot grill or in a hot pan, about 1 to 2 minutes per side. Cut the steak into 1/4" to 1/2" strips and place on a plate. Top with a spoonful or two of the salsa.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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