This sous vide steak with marinade turns out incredibly tender. I like to grill the flank steak afterward for a couple of minutes for extra flavor.
Ingredients
- low-sodium soy sauce (such as Bragg®): 2 Tbsp
- honey: 2 Tbsp
- olive oil: 2 Tbsp
- red wine vinegar: 1 Tbsp
- clove garlic: 1 piece (chopped)
- flank steak (about 1-inch thick): 1 piece (8 ounce)
Metric Conversion
Stages of cooking
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Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
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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.
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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).
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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.
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When the timer is up, remove steak from the bag and pat dry with a paper towel.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.
