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Sous Vide Flank Steak
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beteez
Posts: 548
Marinated flank in evoo, red wine vinegar, Tabasco, cloemans mustard, soy, L&P & garlic over night then did 24 hours in hot tub & seared @ 650 on egg. Super tender slightly dry will do 12-18 hours next time.
Comments
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Looks like it turned out perfect! Nice job!
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It looks real good! You think your time was long? I did strip loins last night, rack of lamb tonight. Both were awesome but short sous vides
Steve
Caledon, ON
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What temp did you bubble the flank to? It looks good, flank, like round or eye of round never seems too juicy anyway, IMHO.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Did it at 130.
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Why less time? Was it dry?Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
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