Sous Vide Flank Steak in Soy-Dijon Marinade (And Also, An Intro To Sous Vide)

Incredible Sous Vide Soy-Dijon Flank Steak

Have you heard of Sous Vide cooking?  

 

If not, don’t worry – up until about a year ago I had no idea what it was either.  That is until Starbucks started selling a little slice of heaven known as the Sous Vide Egg Bite (it’s pronounced “soo-veed” if you’re planning on ordering any.)

 

SousVideEggBites
Courtesy of Starbucks.com

These are two fluffy clouds of egg, cheese and bacon that even had my kids asking for more, and they aren’t very eggy children usually.

I don’t frequent Starbucks too much, and always prefer to make something myself if I can.  So, after researching what the heck Sous Vide even is, we decided to purchase a device of our own.

Sous Vide Devices

Here is the sous vide we bought.  It’s made by Anova and has Bluetooth so you can control it from your phone – fancy!

Generally sous vide refers to the method of cooking in a water bath that produces incredible results.  This particular sous vide device is a metal cylinder that clamps onto the side of your saucepan and heats up the water to a specific temperature.  It then holds the temperature there.

This allows you to cook food very precisely, and eliminates the possibility of under-cooking or over-cooking.  This article from ChefSteps does a really nice job of explaining the science behind it.  

All I really care about though is cooking good food with minimal stress.  And the sous vide helps me to do that!

Although I haven’t cracked the egg recipe yet (punny, I know), it has been a steak game-changer.  A steak-changer, if you will.

Throughout my life I’ve been indifferent to steak and was never able to figure out the finger-pressing thing where you can tell a steak’s doneness.  As a result, I generally avoided cooking steak because I wasn’t confident in producing great results.  But using the sous vide I can cook steak perfectly and everyone, including me and the kids, LOVE it. (My husband is from Oklahoma so he’s genetically programmed to love steak.  Actually he knows steak very well and can be very critical.  And he too loves the magic that the sous vide performs.)

Basic Sous Vide Steps

Using a sous vide is very straightforward, very hands off, and generally looks like this:

  • Prepare the food with any seasonings, marinades etc.  In the case of the eggs, adding your choices of cream, cheese, veggies etc. 
  • Seal it in a water-tight container.  For egg recipes, I’ve seen mason jars being used, like in this keto egg bite recipe from Wellness Mama.  For meats, they should be vacuum sealed (although this is easily done with a zip-lock bag and a bowl of water).  Life Hacker shows you how here.
  • Determine the cooking temperature and duration.  Just go to your local World Wide Web for a cooking guide, like this one from Sous Vide Supreme.
  • Set it and forget it!

Sous vide cooking is also especially good for tough cuts. You’re able to cook the meat for a long time without drying it out.  And by a long time, I mean, like, 36 hours long.

So there’s your intro to the Sous Vide.  Now onto my current fave easy recipe: Sous Vide Soy-Dijon Flank Steak

The marinade used in this recipe is courtesy of AllRecipes, although there are tons of delicious variations you can find online.

You can of course use this tasty marinade and then cook on the grill if you don’t have a sous vide.

If you are using a sous vide, I referenced Sous Vide Guy for this info on cooking times and temperatures:

RARE

122°F – 128°F

1 – 2 hours

MEDIUM RARE

129°F – 135°F

1 – 2 hours

MEDIUM

136°F – 145°F

1 – 2 hours

MEDIUM WELL

146°F – 155°F

1 – 2 hours

WELL DONE

156°F +

1 – 2 hours

Print Recipe
Sous Vide Soy-Dijon Flank Steak
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 3 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 3 hours
Servings
people
Ingredients
Instructions
  1. Mix together oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic and pepper. This can be done directly in a zip-lock bag to save on dishes!
  2. Add the flank steak to the bag, or place in a dish with the marinade and cover. Refrigerate for at least 2 hours - it can even be left to marinate overnight. Turn the steak over periodically.
    Sous Vide Flank Steak Marinading
  3. When you are ready to begin cooking, fill a large pan and attach the sous vide. Set the temperature and duration according to desired 'doneness'.
  4. Remove the marinade. If your steak is large, you may need to separate into 2 bags so the meat can lay flat in the bag.
    Sous Vide Flank Steak In Bags
  5. Vacuum seal the flank steak using the water immersion method.
    Sous Vide Flank Steak Water Immersion
  6. Place the vacuum-sealed bag(s) into the pan. Go read a book, fold laundry or take a nap. You've set it, now you can forget it!
    Sous Vide Flank Steak Cooking
  7. When the flank steak has finished cooking, it's nice to give it a sear on the the outside. This can be done by heating oil in a cast iron pan, adding the steak and flipping every 15 seconds or so, for just one minute. Or for those lovely grill lines, sear on the grill for 1 minute - again flipping frequently.
    Sous Vide Flank Steak Sear
  8. Allow steak to rest under foil for 5 minutes, then slice against the grain and serve.
    Sous vide flank steak

If you are interested in getting a sous vide for your kitchen, here are some other top rated devices:

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Comments (3)

Quiz time …. what’s the difference between sous vide and poaching? I think I know — I feel like I should. But I’ve not yet entered into the world of sous vide (especially being plant based these days), so I could be wrong.

I am obviously not a culinary expert – but with poaching you are directly cooking the food in the liquid (such as milk or brine), whereas with sous-vide the food is vacuum sealed. So there’s no exchanging of flavors either way.

Catherine Pearce

Here is the best article I found describing some of the differences: https://www.cooked.com/uk/Justin-North/Hardie-Grant-Books/French-Lessons/Steaming-poaching-and-sousvide

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