Perfectly Tender Sous Vide Flank Steak with Zesty Chimichurri

Transform your cooking with this incredible sous vide flank steak recipe, guaranteed to deliver a juicy, tender, and perfectly cooked steak every single time. By leveraging the precise temperature control of a water bath, you’ll achieve an edge-to-edge perfect medium-rare, eliminating any guesswork. This exquisitely cooked steak is then finished with a quick, high-heat sear to lock in flavor and create a delightful crust, before being served alongside a vibrant, homemade chimichurri sauce that elevates the entire dish. Say goodbye to dry, chewy flank steak and hello to a gourmet experience right in your own kitchen.

Why This Sous Vide Flank Steak Recipe Shines

This recipe isn’t just another way to cook steak; it’s a revelation. Here’s what makes this sous vide flank steak truly stand out:

• Unparalleled Tenderness with Sous Vide: Flank steak is known for its robust flavor but can often be tough if not cooked properly. The sous vide method is a game-changer for lean cuts like flank steak, ensuring it’s cooked slowly and evenly in a temperature-controlled water bath. This gentle cooking process breaks down tough fibers, resulting in an incredibly juicy, remarkably tender, and consistently perfect steak from edge to edge – never dry, never chewy. You’ll achieve restaurant-quality results with minimal effort and maximum reliability.
• Irresistible Crust from a Quick Sear: While sous vide ensures perfect doneness, a quick reverse sear is essential for developing that coveted golden-brown crust and adding another layer of flavor and texture. This rapid searing process creates a delicious caramelization on the exterior of the steak without overcooking the tender interior. Paired with a simple seasoning, this method allows the natural, rich flavors of the beef to truly shine through.
• Bright & Flavorful Chimichurri Sauce: No flank steak is complete without a sensational sauce, and our super flavorful, easy-to-make chimichurri is the ideal accompaniment. This fresh, herbaceous sauce, bursting with garlic, parsley, cilantro, and a tangy kick, perfectly complements the rich beef, adding a bright, zesty contrast that tantalizes the taste buds. It’s simple to prepare and truly elevates the dish to gourmet status.
• Incredibly Versatile for Any Meal: Flank steak is a wonderfully adaptable cut of beef. Once cooked to perfection, it can be thinly sliced and served as the star of a elegant dinner, or transformed into countless other delicious meals. It’s fantastic in vibrant salads, hearty tacos, savory stir-fries, or as a filling for wraps and sandwiches. The possibilities are endless, making it a staple for your culinary repertoire.
• Perfect Pairing Potential: This flank steak pairs beautifully with a wide array of side dishes. Imagine it with creamy cheesy mashed potatoes, crispy air fryer sweet potatoes, tender roasted asparagus, or earthy sautéed mushrooms. It’s also delicious with simple rice, a fresh green salad, or grilled corn on the cob, making it suitable for any occasion, from weeknight dinners to special gatherings.

Expert Chef’s Tips for Sous Vide Flank Steak Perfection

Achieving a flawless sous vide flank steak is simple when you follow these expert tips. These small details make a big difference in the final taste and texture of your meal:

• Ensure Full Submersion for Even Cooking: When cooking your flank steak sous vide, it is absolutely crucial that the zip-top bag containing the meat is fully submerged in the temperature-controlled water bath. Any part of the steak exposed to air will cook unevenly. If the bag tries to float, it likely has too much air trapped inside. Take a moment to double-check and remove as much air as possible before cooking using either a vacuum sealer or the water displacement method (detailed in the recipe notes).
• Master the Art of Resting and Slicing:
  • Resting: After searing, allow the flank steak to rest for at least 5 minutes before slicing. This critical step gives the natural juices, which have been drawn to the center during cooking and searing, time to redistribute throughout the meat. Resting results in a juicier, more flavorful steak that doesn’t bleed all its moisture onto the cutting board.
  • Slicing Against the Grain: For the best possible texture and maximum tenderness, always slice flank steak against the grain. This means cutting the meat in the opposite direction of its muscle fibers. If you examine the steak closely, you’ll notice long, thin lines running in one direction; these are the muscle fibers. By slicing across them, you shorten these fibers, making the steak much easier to chew and enjoy. Failing to slice against the grain can result in a noticeably tougher texture, even with perfectly cooked sous vide meat.
• Achieve Your Desired Doneness: The beauty of sous vide is its precision. We recommend cooking the flank steak in a water bath set at 130° Fahrenheit for 2 hours, which consistently yields a perfect medium-rare steak – tender, pink, and juicy. However, you can easily adjust the temperature to match your preference:
  • Rare: 125°F to 127°F
  • Medium-Rare: 130°F (our recommended setting)
  • Medium: 135°F to 139°F
  • Well-Done: 140°F to 145°F (note: flank steak can become less tender at higher doneness levels)
• Quality Ingredients for the Best Chimichurri: For a truly exceptional chimichurri sauce, always use fresh herbs – fresh parsley and cilantro are non-negotiable for their vibrant flavor and aroma. Additionally, invest in a good quality extra-virgin olive oil. Its fruity notes will significantly enhance the sauce. If you prefer a milder flavor or a higher smoke point for cooking, avocado oil works wonderfully as an alternative. Don’t be afraid to taste and adjust the seasonings in your chimichurri as you go!

More Delicious Beef Recipes You’ll Love

If you’re a fan of beef, explore these other fantastic recipes that are sure to become family favorites:

• Hearty Beef Tips And Gravy
• Simple & Flavorful Easy Beef Curry
• Comforting Beef Pot Pie
• Zesty Shredded Beef Tacos
• Crispy Beef Schnitzel

Recipe By:
Sam Guarnieri

Sous Vide Flank Steak with Chimichurri

Prep
15 minutes minutes

Cook
2 hours hours 10 minutes minutes

Total
2 hours hours 25 minutes minutes

This sous vide flank steak is cooked for 2 hours in a water bath to achieve ultimate tenderness, then seared to perfection and served with a vibrant, easy homemade chimichurri sauce. It’s an effortless way to create a gourmet steak dinner.

Sam Guarnieri

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6
servings

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Equipment

• Sous vide immersion circulator: Essential for maintaining precise water temperature.
• Large pot: or other large, heat-resistant container deep enough to fully submerge your steak and the circulator.
• Cutting board: for prepping and slicing your steak.
• Paper towels: For thoroughly drying the steak before seasoning and searing.
• Large food-safe vacuum sealing bag: or a large, heavy-duty sealable food-safe plastic bag (e.g., Ziploc freezer bag).
• Vacuum sealer: optional, but highly recommended for best results. See Notes for alternative water displacement method.
• Food processor: To quickly and efficiently chop herbs and combine chimichurri ingredients.
• Large skillet: Preferably cast iron or stainless steel, for achieving a perfect sear.
• Spatula: useful for handling the steak during searing.

Ingredients

For the Flank Steak

• ▢ 1 flank steak (approx. 1 ½-2 pounds)
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ 1 tablespoon neutral oil (e.g., avocado oil, light olive oil, or grapeseed oil)

For the Chimichurri Sauce

• ▢ 3 cloves garlic (peeled)
• ▢ ½ cup fresh parsley (packed, roughly chopped)
• ▢ ¼ cup fresh cilantro (packed, roughly chopped)
• ▢ 1 cup extra virgin olive oil
• ▢ ¼ cup fresh lemon juice (about 1-2 lemons)
• ▢ 1 tablespoon dried oregano
• ▢ 1 tablespoon crushed red pepper flakes (adjust to your spice preference)
• ▢ ½ tablespoon salt (or more, to taste)

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Instructions

• Begin by preparing your sous vide setup. Fill a large pot or another generously sized, heat-resistant container with water. Insert your sous vide immersion circulator into the pot and precisely set the temperature to 130° Fahrenheit (54.4°C) for a medium-rare finish. Ensure the water level falls between the minimum and maximum indicators on your circulator to ensure proper operation.
• Place the flank steak on a clean cutting board. Using paper towels, pat the steak completely dry on all sides. This crucial step ensures a better sear later. Generously season all surfaces of the flank steak with salt and freshly ground black pepper. Once seasoned, carefully place the flank steak into a large, food-safe sealable bag (either a vacuum seal bag or a heavy-duty Ziploc freezer bag).
  
• Prepare the vibrant chimichurri sauce. Add the peeled garlic cloves to a food processor. Pulse a few times until the garlic is finely chopped. Next, add the fresh parsley and fresh cilantro to the food processor. Continue pulsing until the herbs are finely chopped but still have some texture (avoid making a paste). Finally, add the olive oil, fresh lemon juice, dried oregano, crushed red pepper flakes, and salt. Pulse again until all ingredients are thoroughly combined and a beautiful, verdant chimichurri sauce forms.
• Take half of the freshly prepared chimichurri sauce and add it directly to the bag with the seasoned flank steak. This will infuse the steak with incredible flavor during the sous vide process. Refrigerate the remaining half of the chimichurri sauce; it will be used for serving later.
• Carefully remove as much air as possible from the bag containing the flank steak and chimichurri. Use a vacuum sealer if you have one, or employ the water displacement method (refer to the Notes section for detailed instructions). Ensure the bag is completely sealed. Once the water in your pot is preheated to the target temperature of 130° Fahrenheit, gently place the sealed bag into the water bath, making sure the flank steak is fully submerged. Cook for 2 hours.
  
• After the 2-hour sous vide cook time is complete, prepare for searing. Heat a large skillet (cast iron works best for a deep crust) over medium-high heat. When the skillet is warm, add the neutral oil. Swirl the pan occasionally to coat the bottom evenly and continue heating until the oil is hot and shimmering, just before it starts to smoke. This high heat is vital for a quick, effective sear.
• Carefully remove the flank steak from the sous vide bag and place it on a clean cutting board. Using a spatula or the back of a knife, gently scrape off any excess chimichurri from the surface of the steak; this prevents it from burning in the hot skillet. Immediately transfer the steak to the preheated skillet. Sear the steak for 1 to 2 minutes on the first side, or until it develops a beautiful golden-brown crust. Flip the steak over and sear the other side for another 1 to 2 minutes, again until golden brown. Be quick – you want a crust, not to overcook the interior.
  
• Once seared, transfer the flank steak to a clean cutting board or a large plate. Allow the steak to rest for 5 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and flavorful final product. After resting, carve the steak into thin slices, cutting against the grain (as discussed in the Chef’s Tips). Top generously with the remaining refrigerated chimichurri sauce and serve immediately with your desired side dishes. Enjoy your perfectly cooked sous vide flank steak!

Recipe Notes:

• Water Displacement Method (No Vacuum Sealer Required): If you don’t own a vacuum sealer, you can still achieve excellent results using the water displacement method. Place your seasoned flank steak into an appropriately-sized, heavy-duty sealable food-safe plastic bag (like a Ziploc freezer bag), leaving it unsealed for about half an inch at the top. Heat the water in your pot with the sous vide immersion circulator as instructed. Slowly lower the half-sealed bag into the heated water, allowing the water pressure to push the air out of the bag around the steak. You should observe the plastic conforming tightly to the meat. Once the food is almost entirely submerged and most of the air has been expelled, seal the bag completely shut just above the waterline. Ensure no air pockets remain that could cause the bag to float. Then, continue with the recipe as directed.
• Make-Ahead Chimichurri: The chimichurri sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors will deepen over time, making it a great meal prep component.
• Leftover Storage: Store any leftover sliced flank steak and chimichurri separately in airtight containers in the refrigerator for up to 3-4 days. For best results, reheat the steak gently in a skillet over low heat or in the oven to avoid drying it out.

Approximate Information for One Serving

Serving Size: 1serving
Calories: 558cal
Protein: 33g
Fat: 46g
Saturated Fat: 8g
Cholesterol: 91mg
Sodium: 688mg
Potassium: 600mg
Total Carbs: 3g
Fiber: 1g
Sugar: 0.4g
Net Carbs: 2g
Vitamin A: 876IU
Vitamin C: 11mg
Calcium: 61mg
Iron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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