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Sous Vide Asian Flank Steak Tacos Recipe

Sous vide top round tacos 6

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From the ISVA Editors

These sous vide Asian flank steak tacos are an easy and flavorful way to kick up your taco game. The sous vide process just heats the marinated flank steak through and it's a great medium-rare for your tacos.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Asian Flank Steak Tacos Recipe

  • Published: October 19, 2021
  • By Chef Stef
  • Total Time: 40 minutes
  • Cooks: 128°F (53.3°C) for 40 minutes
  • Serves: 4

Ingredients for Sous Vide Asian Flank Steak Tacos

  • For the Asian Marinade

  • 1/2 cup hoisin
  • 1/2 cup honey
  • 1/2 cup reduced sodium soy sauce
  • 1 clove grated garlic
  • 1/2 tsp grated ginger
  • 1/2 zested orange or lime
  • 1 tablespoon sesame oil
  • 10 drops liquid smoke (mix into sesame oil)
  • 1/2 tsp ground mustard
  • 1 pinch cayenne pepper
  • For the Flank Steak

  • 1 pound flank steak
  • 1/2 cup Asian Marinade (above)
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1 sliced lime
  • For the Asian Sour Cream

  • Mix 1 tsp of hoisin into 1/2 cup sour cream
  • To Assemble

  • Taco shells
  • Asian Sour Cream (above)
  • Prepared guacamole
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Cooking Instructions for Sous Vide Asian Flank Steak Tacos

For the Marinade and Sauce

Add all ingredients and whisk to combine.

For the Flank Steak

Marinate flank steak in Asian Marinade (see marinade recipe) for 1- 24 hours.

Remove meat from marinade and put meat in a sous vide bag using the submersion method or a vacuum sealer.

Set sous vide to 128°F (53.3°C) for 40 minutes.

Remove steak from sous vide once timer has gone off and pat dry thoroughly.

Place on warmed pan and sear on both sides for 1-2 minutes until internal temperature is 134°F (56°C) for a perfect medium rare.

For the Asian Sour Cream

Mix the hoisin into 1/2 cup sour cream.

To Assemble

Pre grill taco shells and keep warm.

Line bottom of taco shell with hoisin sour cream for "glue".

Add sliced Asian flank meat.

Top with guacamole, chopped onion, cilantro, and grilled lime.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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