Sous Vide Rosemary-Garlic Flank Steak

Name: Sous Vide Rosemary-Garlic Flank Steak
Prep time: 10 min
Cook time: 1 h 36 min
Total time: 1 h 46 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Balsamic Vinegar; 1 tbsp Extra-Virgin Olive Oil; 1 lb Flat Iron Steak; 2 tbsp Fresh Rosemary; 2 tbsp Minced Garlic; 1 dash Salt & Pepper; 1 tbsp Worcestershire Sauce; 0.5 cup Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Comfort-Food

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

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.