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.
Ingredients for Sous Vide Flank Steak with Tomatillo Salsa
- 2 pounds flank steak
- 1 teaspoon dried thyme
- 1 teaspoon cumin powder
- Salt and pepper
- 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
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Cooking Instructions for Sous Vide Flank Steak and Tomatillo Salsa
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.
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.
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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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