- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sous Vide Flank Steak
Posted on 4/25/15 at 9:53 am
Posted on 4/25/15 at 9:53 am
I ordered an Anova Precision Cooker after someone posted on here about a sale they were offering. Got it delivered for about $157 or so.
Tried it this week for the first time. Put flank steak in a bag with S&P on 134 degrees for 36 hours. Recipe. It held that temp steady as a rock. I tested the water with my Thermapen, and it flickered between 139.9 and 140. Had to add water a couple times due to evaporation.
Dried the steak and threw it on the grill for about 1 minute per side to brown it. Sliced it and served in a salad with chimichurri sauce. It was the most tender flank steak I have ever eaten.
I want to try salmon and a ribeye or t-bone. Those take a lot less time. Anyone got any good sous vide recipes?
After 36 hours
Grilled and sliced
with chimichurri sauce
Tried it this week for the first time. Put flank steak in a bag with S&P on 134 degrees for 36 hours. Recipe. It held that temp steady as a rock. I tested the water with my Thermapen, and it flickered between 139.9 and 140. Had to add water a couple times due to evaporation.
Dried the steak and threw it on the grill for about 1 minute per side to brown it. Sliced it and served in a salad with chimichurri sauce. It was the most tender flank steak I have ever eaten.
I want to try salmon and a ribeye or t-bone. Those take a lot less time. Anyone got any good sous vide recipes?
After 36 hours
Grilled and sliced
with chimichurri sauce
7
Posted on 4/25/15 at 10:49 am to Twenty 49
That looks damn good. A few posters have a sous vide setup and can probably add some stuff they have done
Posted on 4/25/15 at 11:17 am to Twenty 49
Looks good, but what gets me about sous vide is the time commitment. Is it that much better than regular grilling or do you just tell yourself it is better to justify it?
Posted on 4/25/15 at 11:29 am to JimMorrison
quote:
Looks good, but what gets me about sous vide is the time commitment. Is it that much better than regular grilling or do you just tell yourself it is better to justify it?
It was a lot of time and forethought for one meal. I don't see it as something you would use routinely to make dinner for the kids. It's more of a hobby thing.
It was way more tender than flank steak I have grilled, and for grilling I use meat tenderizer and try not to cook it very long. Just used S&P and sous vide for this one, and it was a winner.
Posted on 4/25/15 at 12:15 pm to Twenty 49
Chicken breast, 245 degrees for 2 hours. Cook plain and season after. Best chicken breast ever.
Posted on 4/25/15 at 1:30 pm to Twenty 49
Damn that looks great 
Posted on 4/25/15 at 2:15 pm to Twenty 49
quote:Welcome to the club
Sous Vide...was the most tender flank steak I have ever eaten.
quote:One of the best things about sous vide is that I can purchase anything on sale and after a swim in the immersion circulator and an ice water bath it's into the freezer for a ready to eat meal any time. It takes only a half hour out of the freezer and into a hot bath again to be ready for however you want to use it, so time burden is not a factor.
Looks good, but what gets me about sous vide is the time commitment. Is it that much better than regular grilling or do you just tell yourself it is better to justify it?
Posted on 4/25/15 at 2:26 pm to Twenty 49
Whats your chimnichurri recipe
Posted on 4/25/15 at 3:26 pm to djangochained
quote:
Whats your chimnichurri recipe
It's at the recipe link. I've played around with different ones. This one was pretty decent.
Chimichurri Sauce:
2 cups parsley (remove the leaves from the stems)
1/2 cup fresh mint leaves
3 cloves of garlic (I used granulated instead of fresh; indigestion issues)
Zest of 1 lemon
1/4 medium red onion, chopped
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp white vinegar
1/3 tsp red pepper flakes (vary this to the level of heat you want)
Add all the ingredients to the a food processor.
Pulse the food processor a few times to get things going, then turn it on to process it until everything is uniformly combined and smooth.
Give the chimichurri sauce a taste and add salt to adjust the seasoning.
Posted on 4/25/15 at 6:47 pm to Twenty 49
Good job on the flank. I bought one as well when it was on sale (thanks to whomever posted it). My first cook was a chuck @70C for 24 hrs. Came out spoon tender!
Posted on 4/25/15 at 9:08 pm to Twenty 49
That looks nice, but 36 hours seems like overkill in terms of time. I have been cooking via sous vide for about 2 years and I think it works best for tough cuts, not cuts that benefit from high quick heat.
Flank is best marinated and then hit with high heat although your result looks good.
Do a little research on Douglas Baldwin if you are really interested in sous vide technique.
Flank is best marinated and then hit with high heat although your result looks good.
Do a little research on Douglas Baldwin if you are really interested in sous vide technique.
Posted on 4/25/15 at 9:17 pm to ruzil
Looked good. But don't see the point in reverse or sous vide on a skinny steak
Posted on 4/25/15 at 9:28 pm to jmtigers
I seared a nice flank from Fresh Market tonight in my black iron skillet on high heat and it was fork tender and tasted great. On the other hand, I'd like to try that with the tri-tip I've got in my fridge.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News