Sous Vide Flank Steak

01Method

1. 1

   Set up the water bath with the immersion circulator and heat it to 130°F (54°C) following the device instructions.

2. 2

   Place the onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce into a blender or small food processor and blitz until a smooth paste forms.

3. 3

   Dry the steak pieces thoroughly with paper towels, then season with salt and pepper. Coat both sides of each piece with the onion-rosemary paste. Slide each piece into a separate 2-quart zip-top freezer bag, press out as much air as possible, and seal.

4. 4

   Once the water reaches 130°F, submerge the bags in the bath. Clip or rack them so they remain separated and away from the circulator. Cook at a steady 130°F (54°C) for 1 hour and 30 minutes.

5. 5

   About 5 minutes before the cooking time ends, position an oven rack roughly 6 inches from the broiler element and preheat the broiler.

6. 6

   Remove the steaks from the bags and transfer them to a broiler pan.

7. 7

   Broil until nicely browned, approximately 3 minutes per side. Transfer to a plate, loosely cover with aluminum foil, and rest for 5 to 10 minutes; the carryover heat will bring the internal temperature to 145°F (63°C) for medium doneness — verify with an instant-read thermometer.

8. 8

   Carve the steak into thin slices, cutting perpendicular to the grain. Add a splash more Worcestershire sauce at the table if desired.