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24 hour Sous vide flank steak with chimichurri sauce
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dgordon2nc
Posts: 100
Had flank steak in a marinade in zip lock for 24 hours in Sous vide at 134.
Sautéed some peppers and onion on cast iron prior to searing the steak.
Also made home made chinichurri sauce.
Served over lettuce with fresh jalapeños, tomatoes, cheese and sour cream.
Paired with an awesome amarone!
Results were excellent.
In in my opinion 24 hour flank steak is one of the best things for Sous vide, along with pork butts and chuck roasts.
Sautéed some peppers and onion on cast iron prior to searing the steak.
Also made home made chinichurri sauce.
Served over lettuce with fresh jalapeños, tomatoes, cheese and sour cream.
Paired with an awesome amarone!
Results were excellent.
In in my opinion 24 hour flank steak is one of the best things for Sous vide, along with pork butts and chuck roasts.
Comments
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Looks damn good to me.....I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Excellent!
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Man that looks good!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thank you for the inspiration. Bought my JOULE a few months ago, but never considered so many hours for a flank. Gave it a try. Wow. Creekstone farm flank, gochujang and rice wine vinegar marinade. 140° for 30 hours. Used this New York Times Asian noodle salad recipe from Steve Raichlen https://cooking.nytimes.com/recipes/7001-asian-noodle-salad?smid=ck-recipe-iOS-share
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Dammit now I need a sous vide! Nicely done! What kind of cast iron is that?Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Daddyshack said:Thank you for the inspiration. Bought my JOULE a few months ago, but never considered so many hours for a flank. Gave it a try. Wow. Creekstone farm flank, gochujang and rice wine vinegar marinade. 140° for 30 hours. Used this New York Times Asian noodle salad recipe from Steve Raichlen https://cooking.nytimes.com/recipes/7001-asian-noodle-salad?smid=ck-recipe-iOS-shareLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
dgordon2nc said:
In in my opinion 24 hour flank steak is one of the best things for Sous vide, along with pork butts and chuck roasts.
Why so long? I love my Anova (and just used it last night) but am afraid of very long cook times. Doesn't the meat start to break down?
I looked at the Anova web page.
(https://anovaculinary.com/what-is-sous-vide/sous-vide-resources/)
For beef, the longest time they show is 4 hours.
Is 24 hours really better than 6, 12 or 18?
Raleigh, NC -
fence0407 said:Dammit now I need a sous vide! Nicely done! What kind of cast iron is that?
It's a lodge without handles. I think it's a 12".rekameohs said:dgordon2nc said:
In in my opinion 24 hour flank steak is one of the best things for Sous vide, along with pork butts and chuck roasts.
Why so long? I love my Anova (and just used it last night) but am afraid of very long cook times. Doesn't the meat start to break down?
I looked at the Anova web page.
(https://anovaculinary.com/what-is-sous-vide/sous-vide-resources/)
For beef, the longest time they show is 4 hours.
Is 24 hours really better than 6, 12 or 18?Trust me on this one -- everyone that I've made this for has stated how they can't believe how tender the meat is. -
@dgordon2nc what was the marinade that you used?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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@dgordon2nc time and temps for SV pork butts and chuck roasts. I get amazing results on beef short ribs @135 for 48 hrs. Hanger steaks if you can find them are amazing also.Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle -
Stormbringer said:@dgordon2nc what was the marinade that you used?
1/2 cup olive oil
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
2 teaspoons garlic powder
1/2 teaspoon freshly ground black pepper -
Money_Hillbilly said:@dgordon2nc time and temps for SV pork butts and chuck roasts. I get amazing results on beef short ribs @135 for 48 hrs. Hanger steaks if you can find them are amazing also.I’ll put the juice in a measuring cup and put into the fridge. Then I’ll spoon off the fat off the top and put the rest in a saucepan and boil. Then when shredding the pork, I’ll add a little bit of extra juice as needed for flavor/tenderness. It’s really all personal preference.For chuck roasts I follow this: https://recipes.anovaculinary.com/recipe/sous-vide-beef-chuck
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dgordon2nc said:Stormbringer said:@dgordon2nc what was the marinade that you used?
1/2 cup olive oil
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
2 teaspoons garlic powder
1/2 teaspoon freshly ground black pepper
Thanks! That's on the menu for this Friday.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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