Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces
This is a very simple and easy way to make tasty steak or chicken using sous vide.
In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment. I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken. They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.
I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.
- Flank Steak
- 1lb flank steak
- ⅓ cup Moore’s Original Marinade
- 3 chicken breasts
- ½ cup Moore’s Zesty Garden Herb Marinade
Sous Vide Method:
Marinade steak and chicken for approximately 15 minutes before sous vide.
Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.
To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.
For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.
For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown. Serve hot.
To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.
Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.