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Sous Vide Flank Steak

  • Author: Caitey Jay
  • Prep Time: 10 minutes
  • Cook Time: 120 minutes
  • Total Time: 130 minutes
  • Yield: 4 portions 1x
  • Category: Main Course, Meat, Steak
  • Method: Sous Vide
  • Cuisine: American


If you struggle with cooking your steak to perfection, then this sous vide flank steak recipe is for you. Instead of dry and overdone, you’ll end up with flank steak that’s tender enough to cut with a fork. And it’s melt-in-your-mouth delicious thanks to the asian-inspired marinade. So grab your sous vide and let’s get cooking.


Units Scale

Flank Steak Ingredients 

  • 2 pounds flank steak
  • Salt and pepper
  • Avocado oil

Marinade Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/3 cup low sodium soy sauce or coconut aminos
  • 2 tablespoon balsamic vinegar
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon freshly cracked black peppercorns
  • 3 scallions, thinly sliced


  1. Fill a large stock pot or 12-quart container with water. You’ll need it full enough so the sous-vide is submerged by a minimum of 2.5 inches. 
  2. Set sous vide in and set temperature to 129F. 
  3. In a small mixing bowl, combine olive oil, balsamic vinegar, soy sauce, honey, garlic, ginger, salt and pepper. 
  4. Place the marinade and flank steak in a bag and use a vacuum sealer to seal it. Or use the water displacement method.
  5. Drop the bag in the bath and set timer for 2 hours. 
  6. When the steak is cooked, remove the bag from the bath. Then remove the steak from the bag and pat it dry. 
  7. Heat a large skillet (cast iron pan is best) on high heat and add avocado oil (or another oil with a high smoke point).
  8. Once hot, sear the flank steak for roughly 1 minute on each side. 
  9. Remove from the pan and let rest for 5 minutes covered by tinfoil. 
  10. Garnish with scallions and serve.


  • ​​Air-tight matters: An essential part of sous vide cooking is placing the ingredients in an air-tight bag. This ensures the food is protected and prevents the bag from floating, which will cause uneven cooking. If you don’t have a vacuum sealer, this can be done through the water displacement method

Keywords: Sous Vide