To make a five-point sous vide flank steak with chimichurri, first, you'll want to seal your steak in a vacuum bag, ensuring it's tightly packed to preserve the juices and flavors. Set your sous vide to precisely 131°F to attain that ideal tender texture. Submerge the steak in the water bath, letting it cook slowly to enhance both the flavors and tenderness. Meanwhile, prepare your chimichurri; blend fresh parsley, garlic, olive oil, vinegar, and chili flakes for a sharp, herby sauce that contrasts beautifully with the rich meat. Finish the steak with a quick sear on a high-heat surface for a caramelized crust. This combination promises an unmatched taste experience, inviting you to explore further nuances in the preparation process.

What You Will Learn Here

• Sous vide flank steak at 131°F to ensure tenderness and flavor preservation.
• Vacuum seal the steak to lock in juices and enhance taste.
• Cook in a water bath for consistent, edge-to-edge doneness.
• Finish with a high-heat sear to add a crispy, caramelized exterior.
• Serve with homemade chimichurri sauce to complement the steak's richness.

Origins of Sous Vide Cooking

You might be surprised to learn that the precise technique of sous vide cooking began in France during the 1970s, initially as a tool for chefs in high-end restaurants to achieve consistent perfection in cooking.

This method, which literally means 'under vacuum,' involves sealing food in airtight bags and bathing them in water at meticulously controlled temperatures. Over the decades, as culinary technology advanced, sous vide has made its way into home kitchens, allowing you to enjoy restaurant-quality flavors like those in your flank steak with vibrant, herbaceous chimichurri.

Historical Development

Sous vide cooking, a method developed by French chef Georges Pralus in the 1970s, revolutionized culinary techniques with its precise temperature control and consistent outcomes.

You'll find that this method, which involves cooking food in vacuum-sealed bags submerged in a water bath at carefully regulated temperatures, guarantees flavors are impeccably preserved and ingredients are cooked evenly throughout.

This meticulous approach originated from the sous vide method of canning, essential for extending the shelf life of products with minimal loss in quality. Initially tailored for industrial food production, it allowed for large-scale, uniform cooking, perfect for your high-standard culinary endeavors.

Understanding these roots helps you appreciate how sous vide enhances your ability to serve exquisite, reliably delicious meals.

Modern Culinary Adoption

Building on its historical roots, modern chefs quickly adopted sous vide techniques, appreciating the precise control they gained over cooking temperatures and the enhanced flavors and textures this method produced in dishes.

When you prepare Sous Vide Flank Steak, the vacuum sealer plays a pivotal role by locking in marinades and juices, ensuring that every bite is as juicy and flavorful as intended. Immersed in a temperature-controlled water bath, the steak cooks evenly, eliminating any guesswork and achieving consistent, restaurant-quality results.

This cooking technique not only elevates the texture of the flank steak but also complements the vibrant, herbaceous notes of Chimichurri, marrying the flavors in a sublime culinary experience designed to impress and serve with confidence.

Technique Benefits

France's pioneering sous vide method revolutionized cooking by ensuring every dish reaches perfect doneness without the risk of overcooking, locking in flavors and juices with unmatched precision.

By vacuum-sealing flank steak in bags, you're setting the stage for a culinary transformation. The precise temperature control of the water bath gently and uniformly cooks the steak, preserving its natural tenderness and enhancing juicy succulence. This technique excels in tenderizing tougher cuts, turning them into delectable, fork-tender delights.

When paired with vibrant chimichurri, the flavors aren't only retained but amplified within the vacuum-sealed environment, ensuring that every bite is infused with the robust essence of herbs and spices, delivering a consistently extraordinary experience on the plate.

Essential Sous Vide Components

To achieve the best results in sous vide cooking, you'll need a few key components: a precision cooker, a vacuum sealer, and a suitably sized container with a lid. When you're preparing dishes like flank steak that require precise temperature control to reach that perfect tenderness, these tools become indispensable.

Firstly, the precision cooker, often referred to as an immersion circulator, is your best bet for maintaining the exact temperatures required for sous vide. Anova is a recommended brand known for its reliability and ease of use. It allows you to set specific temperatures, ensuring your flank steak cooks evenly from edge to center.

Next, a vacuum sealer is essential for locking in flavors and achieving excellent texture. By vacuum sealing your steak, you guarantee that moisture and aromatics are retained, enhancing the meat's natural flavors and allowing the seasoning to permeate more thoroughly. This process also prevents water from seeping into the food, which can dilute the taste and alter the texture.

Lastly, consider the size and functionality of your container. A 12-quart container with a lid is ideal as it provides ample space for water circulation, ensuring uniform cooking. The lid is vital to minimize water evaporation and maintain a constant temperature throughout the cooking period.

Here's a quick checklist to make sure you have everything ready for your sous vide setup:

• Precision Cooker (Anova recommended)
• Vacuum Sealer
• 12-Quart Container with a Lid
• High-quality Vacuum Seal Bags

With these components, you're set to deliver sous vide flank steak that's impeccably cooked and bursting with flavor, satisfying your guests' palates and dietary preferences.

Top Sous Vide Dish Picks

You've mastered the flank steak chimichurri, where the sous vide method locks in moisture and guarantees the meat's tenderness, complemented by the vibrant, herbaceous notes of the chimichurri.

Now, consider exploring the rich layers of flavor in sous vide pork belly, where the slow cook renders the fat perfectly, leaving a succulent texture that crisps beautifully when finished.

Don't overlook the classic sous vide duck confit, which offers a tender, fall-off-the-bone experience that traditional methods seldom achieve.

Flank Steak Chimichurri Highlight

Flank steak's richness finds its perfect match in the bright, herbal notes of chimichurri, a top pick among sous vide enthusiasts for its ability to enhance and complement the meat's robust flavor. When you prepare this dish, you're not just cooking; you're creating a culinary experience that highlights the harmony between the tender, juicy flank steak and the zesty chimichurri sauce.

• Blend Freshness: Use a food processor to combine cilantro, parsley, and fresh garlic for a vibrant, herb-based chimichurri.
• Enhance Flavors: Add red wine vinegar and olive oil to balance the herbs with acidity and smoothness.
• Perfect Pairing: Serve with sous vide flank steak to make sure every slice is perfectly tender.
• Versatile Use: Offer the sauce with other grilled meats, enhancing the dining experience for all your guests.

Sous Vide Pork Belly

While flank steak offers a rich, meaty experience, sous vide pork belly is celebrated for its exceptionally tender texture and deep, complex flavors. When you prepare pork belly using the sous vide method, you're ensuring that every bite is perfectly cooked.

• Vacuum Sealing: Locks in the flavors and spices, marinating the pork belly as it cooks slowly in the water bath.
• Precise Water Bath: Cooks the meat evenly at a low temperature, making the pork belly incredibly tender.
• Crispy Exterior: A brief sear post-sous vide gives the pork belly a delightful contrast with a crispy skin.
• Flavor Enhancement: The slow cooking process intensifies the natural flavors, creating a luxurious mouthfeel and taste.

Sous Vide Duck Confit

In the world of French cuisine, Sous Vide Duck Confit stands out as a luxurious dish where duck legs are tenderly cooked in their own fat, ensuring a moist interior and a crisply rendered skin.

• Temperature and Time: Duck legs are precisely cooked in a water bath at a low temperature for several hours to achieve tender meat and crispy skin.
• Seasoning: Before sealing in a vacuum bag, the duck is generously seasoned, enhancing the deep, flavorful nature of the French dish.
• Fat Preservation: The duck is submerged in its own fat, a technique ensuring that each bite is rich and succulent.
• Serving Suggestions: Serve your sous vide duck confit alongside a light salad or roasted vegetables to balance the richness of the dish.

Precision Temperature Control Advice

To achieve the perfect flank steak, you'll need to master the art of precision temperature control. Start by setting your sous vide device to maintain a steady water bath at 131 degrees F, the ideal temperature for maximizing tenderness and flavor.

Make sure you're equipped with a reliable sous vide cooker, such as the Anova Precision Cooker, to monitor and maintain this critical temperature throughout the cooking process.

Ideal Steak Temperatures

You'll discover that sous vide cooking offers unparalleled precision in achieving your ideal steak temperature, guaranteeing every bite is flawlessly tender and packed with flavor.

By setting the water bath to 130°F, you're assured a medium-rare flank steak that melts in the mouth, highlighting the beef's natural tastes.

For those preferring a slightly firmer texture, 135°F will cook your steak sous vide to a perfect medium, enhancing juiciness without sacrificing the flank's robust flavor profile.

Experimenting with these temperatures allows you to cater to varied palates, ensuring that each serving meets the diner's personal preference. This method ensures the steak retains maximum flavor and achieves a uniform doneness, delighting anyone you serve.

Maintaining Water Temperature

Maintaining the exact water temperature is essential for achieving the precise doneness and texture of your sous vide flank steak. With the sous vide method, precision temperature control is non-negotiable. You'll need a reliable sous vide machine that boasts accurate temperature settings. This guarantees the water bath temperature stays consistent, which is vital for uniform cooking.

Minute fluctuations in water temperature can drastically alter the steak's texture, so remain vigilant. Keep an eye on the temperature throughout the process, adjusting as necessary to maintain stability. This attention to detail guarantees consistent results, enhancing the rich flavors and tender texture of your steak, ensuring it's cooked to perfection every time you serve it.

Equipment Essentials

Investing in a high-quality immersion circulator, like the Anova Precision Cooker, guarantees your water bath maintains the exact temperature needed for flawlessly done flank steak. This precision temperature control is essential not just for achieving the optimum tenderness but also for preserving the natural flavors that elevate your meal to restaurant-quality.

The right water bath temperature, meticulously maintained by a reliable device like the Anova Precision Cooker, assures that your flank steak emerges succulent and perfectly cooked every time. When you serve this to your guests, the consistently superior results speak volumes of your dedication to quality.

Final Thoughts

Incorporating chimichurri sauce, the sous vide flank steak emerges as both flavorful and impeccably tender, ensuring each bite is a culinary delight. This combination elevates the simple flank steak, transforming it into a dish that you'll be proud to serve, whether at a family dinner or a special gathering. The key to this transformation lies in the precise cooking method and the vibrant, herbaceous notes of the chimichurri.

Using the sous vide technique, the flank steak achieves a level of tenderness often unattainable through traditional cooking methods. By maintaining a consistent temperature, sous vide allows the steak's fibers to gently break down without losing moisture, resulting in a succulent texture that complements the robust flavor profile of the beef. After the steak reaches its peak tenderness, a quick sear on a high-heat surface introduces a delectable crust, enhancing the dish's sensory appeal.

The beauty of this method is in its versatility. Flank steak prepared this way can seamlessly shift into various culinary contexts—from slicing it thin for an elegant salad to tucking it into tacos with a dollop of chimichurri. The simplicity of the seasoning, focusing on salt and perhaps a touch of pepper, allows the natural flavors of the meat and the freshness of the chimichurri sauce to stand at the forefront, ensuring that each element shines through distinctly.

As you master this technique, you'll find that the precision of sous vide cooking and the dynamic flavor of chimichurri sauce make your flank steak dishes not just meals, but experiences to remember.

Frequently Asked Questions

How Long Should You Cook Flank Steak in a Sous Vide?

You should cook your flank steak in a sous vide for 7 hours to guarantee it's tender. Guarantee accurate temperature control, a secure seal, and post-cook searing for the best flavor and texture.

Can You Sous Vide Steak in Marinade?

Yes, you can sous vide steak in marinade. Vacuum sealing enhances flavor penetration and cooking consistency while maintaining texture. Guarantee marinade safety and package durability to elevate flavor intensity without compromising texture.

What Is the Best Method to Cook Flank Steak?

For flank steak, using methods like reverse searing or broiling guarantees the best flavor. You'll carefully monitor grill temperature, apply direct heat grilling, and let the meat rest post-searing to enhance juiciness and taste.

Should You Score a Flank Steak Before Marinating?

Yes, you should score a flank steak before marinating. This increases surface area, enhancing marinade penetration and flavor. Scoring depth affects meat fibers, improving texture and ensuring an even grill response.

Conclusion

As you finish your sous vide journey, remember precision is key. Dial in the exact temperature to 129°F to achieve that perfect medium-rare tenderness in your flank steak.

The controlled water bath guarantees evenly cooked, juicy results every time.

Don't overlook the importance of a vibrant, freshly made chimichurri—its herby, garlicky punch beautifully complements the beef's richness.

This technique not only secures in flavors but also introduces you to a world of culinary consistency and gourmet satisfaction.