Sous Vide Rosemary-Garlic Flank Steak
Sous Vide Rosemary-Garlic Flank Steak delivers evenly cooked, tender slices with a juicy interior and a caramelized crust. The marinade of rosemary, garlic, balsamic, and Worcestershire adds herbaceous depth and gentle tang balanced by rich beefiness. Serve for a weeknight dinner or a relaxed weekend meal with roasted vegetables or a crisp salad.
- Prep10 mins
- Cook1 hr 36 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sous Vide Rosemary-Garlic Flank Steak, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 42 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 58 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 35
- Heart Health
- 61
- Metabolic
- 14
- Digestive
- 20
- Inflammatory
- 49
- Performance
- 30
- General Wellness
- 1
Fill the water bath container, set up the circulator, and preheat to 130 degrees F (54 degrees C) as recommended by the manufacturer.
- 2
Combine the onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse until smooth.
- 3
Pat the flank steak pieces dry with paper towels and season with salt and pepper. Spread the onion mixture over both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, press out all the air, and seal the bags.
- 4
When the bath reaches 130 degrees, place the bags in the water bath. Secure the bags to the side so they do not overlap or touch the circulator, or use a rack at the bottom to hold the sealed bags in place. Keep the bags in the circulating 130 degrees F (54 degrees C) bath for 1 hour and 30 minutes.
- 5
About 5 minutes before the cook time ends, position an oven rack about 6 inches from the heat source and preheat the oven broiler.
- 6
When the cook time is finished, remove the flank steak from the bags and place it on a broiler pan.
- 7
Broil in the preheated oven until the desired browning is achieved, about 3 minutes per side. Remove from the oven and tent with aluminum foil for 5 to 10 minutes. The broiler and foil tent will raise the internal temperature to 145 degrees F (63 degrees C), or medium doneness, when checked with an instant-read thermometer.
- 8
Slice the steak thinly across the grain for serving. Season with additional Worcestershire sauce, if desired.
- Calories 256.49 kcal Moderate 13%
- Protein 21.54 g Good Source 43%
- Carbohydrate 6.01 g 2%
- Total Fat 16.47 g High 21%
- Saturated Fat 5.08 g High 25%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 75.97 mg High 25%
- Sodium 128.11 mg Moderate 6%
- Dietary Fiber 0.88 g Low Source 3%
- Total Sugars 2.83 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 19.04 mg Low Source 1%
- Iron 3.15 mg Moderate 18%
- Potassium 83.72 mg Low Source 2%
- Vitamin A 3.64 mcg Low Source 0%
- Vitamin C 1.02 mg Low Source 1%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Sous Vide Rosemary Garlic Flank Steak is made with 8 ingredients and serves 4. It takes about 1 hr 46 mins and is rated medium. Key ingredients include Balsamic Vinegar, Extra Virgin Olive Oil, Flat Iron Steak, and Fresh Rosemary. Each serving provides about 256.49 kcal, and is a good source of protein.
Recipe Questions
- What is Sous Vide Rosemary-Garlic Flank Steak made of?
- The main ingredients are Balsamic Vinegar, Extra-Virgin Olive Oil, Flat Iron Steak, Fresh Rosemary, Minced Garlic. The full list of 8 is above.
- How long does it take to make Sous Vide Rosemary-Garlic Flank Steak?
- About 1 hr 46 mins in total: 10 mins to prepare and 1 hr 36 mins to cook.
- How many calories are in one serving?
- One serving provides about 256.49 kcal. The full nutrition breakdown is above.
- Is Sous Vide Rosemary-Garlic Flank Steak easy to make?
- This recipe is rated medium, with 8 ingredients and 8 steps.
- Is Sous Vide Rosemary-Garlic Flank Steak healthy?
- Sous Vide Rosemary-Garlic Flank Steak has an easyChef Pro health score of 36/100. Per serving, it provides 256.49 calories and 21.54 g of protein, or 43% of the Daily Value. Worth noting per serving: sodium at 128.11 mg (6% of the Daily Value) and saturated fat at 5.08 g (25% of the Daily Value). It contains Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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