Flank Steak, Sous-Vide

Looking for a perfect steak? Have you ever heard of Sous Vide? Using sous vide method you will able to cook a perfect steak.

With all the health concern of eating too much red meat, once in a while I crave for it…yes, a juicy and flavorful piece of meat. I am trying, and yes…trying to cut red meat, but growing up in Brazil and meat being one of the staple food there it is hard to break the habit. I know, it is not an excuse since I been here for so long. So if I am eating meat, better be good, really good, this way I feel less remorse…

I found that using sous-vide method, one can never overcook the meat. Even the toughest cut will be tender, flavorful and moist. It is all about right temperature and cooking time. It is true that cooking sous vide can be lengthy…but well worth the time, especially that you can place the meat in the water-bath and “forget” about it.

There are many choices of sous-vide cooker, I decided to go for the ANOVA cylinder one, because of my limited kitchen space and two, being able to use different sizes of containers as I see appropriate. Again, of all my kitchen gadgets, I truly believe that this is one of my favorite and most useful one…

Okay…enough of “talk” and let’s get to the yummy flank steak…


  • Approximately 1 lb flank steak
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 to 3 garlic cloves, finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon cumin, powder
  • ½ teaspoon oregano fresh if available
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ tablespoon fish sauce (can be omitted)


In a medium bowl mix all the ingredients except the steak. Make sure that the salt and sugar are diluted in the marinate sauce.

Add the steak making sure that the steak is covered with the marinate sauce. Cover the bowl and place in the refrigerator for at least 2 hours or overnight.

Set you water-bath to 56°C.

Place the steak into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak 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 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 5 to 6 hours. Once the cooking time is off, remove the steak and sear both sides in a cast iron pan, just enough to produce a golden color. Serve hot.

If you enjoy this simple sous vide recipe, you might want to check on this other sous vide recipes such as Trader Joe’s Gnocchi with Sous Vide Chicken or Lamb Chops with Fresh Herbs.

Flank steak in spite of low fat content is very flavorful, because of its muscle content this particular cut has lots of fiber, which make is tough. In order to make it tender the meat should be marinated in sauce containing ingredients known to tenderize meat, such as lemon, vinegar, pineapple juice, orange juice and so on. When serving, the meat should be cut into thin slices and against the grain.

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Sous Vide Steak

Have you ever used sous vide cooking method? Well, this is my first attempt and I am loving it…the steak came out perfect! No fuss and no mess…I already can tell you that sous vide cooking will be on my list of favorite gadgets.

Well, after considering carefully all the aspects of sous vide cooking I finally decided to try. What I mean by considering is the fact that sous vide method uses cooking in a water bath under vacuum in an accurate regulated temperature, and in order to cook under vacuum the food has to be in contact with plastic, which I am very skeptical about it…after reading a lot about the sous vide method I could not resist a perfect cooked piece of steak. Moreover, since the temperature used in sous vide is much lower than the normally used, I assume (please do not quote me on this) that chemical would not be released from the plastic from heat since the temperature used in this method is not that high.

There are many options for sous vide cooking, from DIY to very fancy professional ones. I decided to go with the ANOVA cylinder one. You mainly stick the cylinder in a pot of water, set the desired temperature and cooking time. Once the desired temperature is reached, place the prepared food and place into the water bath and let it cook. Yes, the one that I have has a bluetooth, which you can set all the parameters from the phone or tablet. It will beep once the water has reached the desired temperature alerting you that it is time to place the food in the water bath.

You can find plenty of information by searching the internet for sous vide. With all this said, I am sharing with you my first recipe using sous vide method and it was based in this recipe. Again this is a “no-recipe” post. I generously coated a New York steak with fresh grinded salt and pepper, both sides. Placed the steak into a 1 gallon freezer quality plastic bag and added a dry bay leave and a little olive oil. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

For a medium rare-medium 1½ inch New York steak, I cooked for 1½ hour at 56C degree. Once the cooking time is up, remove the bag from the water bath. Discard the juice from the steak. Heat a cast iron skillet with butter, sear both sides of the steak in high heat. Once seared, remove from the heat and serve. There is no need to rest the steak.

So…were I able to tempt you to give sous vide cooking method a try?

I will be back with more sous vide experiments as I already cooked fish, and it came out delicious!

Update…Since I made this perfect steak I used sous vide in so many more recipes…please check it here.

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.

Thank you for stopping by Color Your Recipes…have a colorful week!

Leftover Steak

Leftover steak? No problem, this recipe will transform the leftover steak into a brand new dish…and you will not even be able to know that it came from a leftover.

Have you ever find yourself with a big piece of leftover steak? This time we brought home a big chunk of prime rib after a big feast last night. If I did not tell you that this dish was made using leftover you probably will not know…now the leftover prime rib turned into a nice dish with lots of veggies with an Asian twist.

This simple is very recipe, feel free to add whatever vegetables you have in your fridge just color it, I mean flavor it according to your mood…


  • Leftover steak
  • 2 to 3 garlic cloves, finely chopped
  • 1 small onion sliced
  • ½ bunch asparagus, cut into approximately 1 ½ in
  • 1 red bell pepper, sliced
  • ½ bunch fresh parsley finely chopped
  • 1 to 1 ½ tablespoon soy sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil


Slice the leftover meat against its grain. In a fry pan or wok heat the meat in medium high heat, do not overcook. Set aside.

In the same pan, over medium heat add the olive oil and sauté the garlic until slightly golden, add the onion until the onion soft a little. Add the asparagus and the red bell pepper, cook for a couple of minutes, add the soy sauce, salt and pepper.

Stir in the parsley and the beef. Remove from the heat and serve hot.

I hope you enjoy this simple Asian twist recipe…you might want to check on Beef  Carrot Celery Stir-Fry recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!