Jump Start Your Sous Vide Cooking with our FREE Email Course!
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.
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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.
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.
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.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!