24 hour Sous vide flank steak with chimichurri sauce

dgordon2nc · August 2019

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.

bubbajack · August 2019

Looks damn good to me.....

DoubleEgger · August 2019

Excellent!

JohnnyTarheel · August 2019

Man that looks good!!

Daddyshack · August 2020

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

fence0407 · August 2020

Dammit now I need a sous vide! Nicely done! What kind of cast iron is that?

fence0407 · August 2020

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-share

Holy cow this looks like a killer meal! Thanks for sharing!

rekameohs · August 2020

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?

dgordon2nc · August 2020

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?

24 hours for flank steak comes out amazing! I've found that it comes out more tender at that time than anything less. I think that link you posted in from anova is more for cuts of steak like a strip or a filet or ribeye, and less for something like a flank.

Trust me on this one -- everyone that I've made this for has stated how they can't believe how tender the meat is.

Stormbringer · September 2020

@dgordon2nc what was the marinade that you used?

Money_Hillbilly · September 2020

@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.

dgordon2nc · September 2020

Stormbringer said:

@dgordon2nc what was the marinade that you used?

Here you go:
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

dgordon2nc · September 2020

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.

Pork butts I do at 165 for 18-24 hours. When done, I save off the juice from the bag and reapply rub and throw on the egg for a couple Of hours to get some smoke on it. I know it won’t absorb much but still gets a little flavor. It also develops a nice bark.

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

Stormbringer · September 2020

dgordon2nc said:

Stormbringer said:

@dgordon2nc what was the marinade that you used?

Here you go:
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.

24 hour Sous vide flank steak with chimichurri sauce

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