Prep Time::10 mins
Cook Time:: 3 hrs 5 mins
Additional Time:: 5 hrs
Total Time:: 8 hrs 15 mins
Servings::2
Ingredients
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2 tablespoons low-sodium soy sauce (such as Bragg®)
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, finely chopped
1 (8 ounce) flank steak (about 1-inch thick)
Directions
Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
Trim any surface fat from steak. Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally.
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).
Remove steak from marinade and shake off excess liquid; discard marinade. Place steak into a food-grade polyethylene bag and vacuum seal or use the water immersion method to remove all air. Submerge the bag in preheated water; set the timer for 3 hours.
When the timer is up, remove steak from the bag and pat dry with a paper towel.
Preheat an outdoor grill for high heat and lightly oil the grate.
Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.
Tips
The flank steak tastes best if cut against the grain into thin slices.