Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (2024)

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Encrusted with earthy cumin and bright coriander, this sous vide flank steak is impossibly tender, deeply flavorful and marvelously easy to make. Serve it with a vibrant fresh herb sauce that's spiked with parsley, cilantro and just the right touch of jalapeño pepper. Or skip the herb sauce, and make fermented salsa verde instead - and then slice and serve the flank steak for fajitas.

Jump to Recipe | Why It Works | How to Make It | Tips | Variations

Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (1)
Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (2)

Why sous vide works so well for flank steak.

Sous vide is a culinary technique that's commonly used in upscale eateries, but has recently become popular among home cooks, too. The technique, which means "under vacuum," involves cooking vacuum-sealed foods in a water bath that is held at a constant temperature.

That results in meat that is very tender and consistently cooked. Accordingly, cooking meat with sous vide gives even the toughest cuts of meat tenderness. So grass-fed meats, which tends toward toughness, and flank steak do particularly well with this technique.

The constant temperature and prolonged cook time allow enough time to let the steak's collagen and fat liquefy without overcooking the meat. So meat is consistently tender, and deeply flavorful every time you cook.

Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (3)

Making Sous Vide Flank Steak

Cooking steak with sous vide involves a few simple steps. You'll start by seasoning your steak. Next, you'll vacuum seal it to remove all the air before plunging it in a water bath heated by an immersion circulator. After cooking, sear it in a very hot cast iron skillet so that it develops a nice crust and then serve it warm.

But, there's three basic steps you need to pay particular attention to: Vacuum sealing, temperature and timing. Here's why.

Vacuum Sealing

In order for your steak to cook through evenly and safely, you need to remove all air from the bag that will hold it. The best way to do this is to vacuum seal it.

I use the FoodSaver FM2000 which is affordably priced, and it tucks neatly away in the cabinet when I don't need it. It's the best-selling brand, and it comes with a 5-year limited warranty. It's also ETL safety certified.

Pro-Tip: You can also use the FoodSaver to preserve your garden harvest, or to vacuum seal leftovers before you freeze them - keeping them fresher.

Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (4)


When cooking with sous vide, your temperature should be constant - so that the steak cooks evenly and consistently all the way through. For sous vide flank steak, recipe temperatures vary from 129 F to 134 F. With 129 F produce rare steak and 134 F producing medium-well steak.

This recipe calls for setting your immersion circulators temperature to 131.5 F, which produces a nice medium-rare steak - even after searing it at the very end.


Since you cook your steak at the optimal temperature, it's hard to overcook. So cook it long enough for the connective tissue and fat to liquefy and melt (at least 2 hours) and up to 12 hours. You can even toss the steak into the water bath in the morning, and it'll be ready and warm for dinner.

Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (5)

Tips for Sous Vide Flank Steak

  • Use a vacuum sealer to seal your bags. In order for the steaks to cook properly, you must remove all the air from their packaging. And that's why a vacuum sealer is integral to sous vide cooking.
  • Use food-grade plastic bags designed for sous vide cooking. Because the plastic is heated, you'll want to be careful with which bags you select. So, use food-safe plastic made without BPA or pthalates. I use FoodSaver bags because they work well for sous vide, are free from BPA and pthalates and made from food-safe polyethylene and nylon.
  • Temperature is important. Your immersion circulator keeps temperature constant, even and without cold or hot spots - and that means your food cooks safely and evenly.
  • Sear the steak to finish it. While sous vide flank steak is safe to eat as soon as it comes out of the water bath, searing it gives a nice caramelization - developing that delicious, rich crust.
  • Vacuum seal your leftovers. You can tuck your leftovers into a FoodSaver bag, vacuum seal it and toss it into the freezer for an easy meal later.

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4 servings

Sous Vide Flank Steak Recipe

Coriander, cumin and fine sea salt make a fantastic spice rub for this utterly tender Flank Steak. Cooking sous vide gives flank steak - a notoriously tough cut - a delicate tenderness and a fantastic, rich flavor.

Prep Time5 minutes mins

Cook Time2 hours hrs

5 minutes mins

Total Time2 hours hrs

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For the Steak

For the Herb Sauce

  • ½ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh oregano
  • 1 medium jalapeño (seeded and chopped fine)
  • 1 medium shallot (minced)
  • 1 medium garlic (minced)
  • ¼ cup extra virgin olive oil
  • 2 medium lemons (juiced)
  • 1 teaspoon fine sea salt


  • Fill a deep container ¾ of the way full with water. And set your immersion circulator in the water. Heat the circulator to 130.5 F.

  • While the water comes to temperature, mix the salt, cumin and coriander together in a small container.

  • Set the flank steak on a cutting board, and pat it dry. Sprinkle the spices and salt evenly over both side of the steak, and then tuck it into a FoodSaver gallon-sized vacuum seal bag. Vacuum and seal the steak.

  • Place the vacuum-sealed steak into the preheated water, and let it cook for 3 hours.

  • About 5 minutes before steak is finished cooking, make the herb sauce. Stir the herbs together with jalapeño pepper, shallot and garlic. Next, stir in the olive oil, lemon juice and sea salt. Set aside.

  • Turn off the immersion circulator, remove the bag from the water, and then open the bag. Heat a cast iron skillet over medium-high heat until hot. Swirl olive oil into the pan, and then gently place the steak into the skillet. Sear about 3 minutes on each side, or until it forms a nice crust. Slice the steak against the grain in thin strips, and serve warm with herb sauce.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.


Once you've made the basic sous vide flank steak recipe a few times, you can start to make adjustments, depending on the flavor profiles you like to work with.

Black peppercorns, sea salt and garlic work well together, and you can baste the steak with garlic when you sear it.

Chili, cumin, oregano, onion and garlic powder work well for a basic fajita seasoning.

Sesame seeds, ginger, garlic and green onions work nicely - especially if you serve the steak with a miso butter.

Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (6)
Easy Sous Vide Flank Steak Recipe - Nourished Kitchen (2024)


How long should you cook flank steak in a sous vide? ›

Flank Steak Time and Temperature
Rare123 – 127 degrees F2-4 hours
Medium Rare (my favorite)128 – 134 degrees F2-4 hours
Medium135 – 140 degrees F2-4 hours
Well Done141-150 degrees F2-4 hours

What is the trick to cooking flank steak? ›

These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Spray the pan with some cooking spray or add olive oil and cook on each side for about four minutes each. The optimal temperature is, again, a medium rare so your meat doesn't end up too chewy.

What is the best temperature for flank steak? ›

Flank Steak Internal Temperatures

For rare, aim for 120-130 °F internally. For medium-rare, aim for 130-135 °F internally. For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally.

Does cooking a steak longer in sous vide make it more tender? ›

Sous vide cooking allows for precise temperature control and long, slow cooking, which helps to tenderize meat and reduce bold, gamey flavors. In this case, it's important to use a lower temperature than you would with other types of meat.

Why is my steak still tough after sous vide? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

How long to sous vide steak at 130 degrees? ›

Strip and Ribeye Steak
Preferred DonenessTemperatureTime
Very rare to rare120°F / 49°C to 128°F / 53°C1h to 2h 30m
Medium-rare129°F / 54°C to 134°F / 57°C1h to 4h
Medium135°F / 57°C to 144°F / 62°C1h to 4h
Medium-well145°F / 63°C to 155°F / 68°C1h to 3h 30m
1 more row

Can you sous vide flank steak? ›

Yes, flank steak works well with sous vide. While some cooking methods can leave it tough and chewy, sous vide helps break down and tenderize the meat for a softer chew.

Why is my flank steak always tough? ›

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Should you cut flank steak before marinating? ›

Experts recommend marinating from the night before or very early in the morning, leaving it to rest in the fridge and covering the marinade with clingfilm. Also, keep in mind that cutting the flank steak into steaks should be done before marinating.

Should flank steak be room temperature before cooking? ›

You also want to start cooking when your meat is at room temperature, so take the meat out of the fridge at least 45 minutes before cooking; if you're only doing an hour for your brine or marinade, don't bother sticking it back in the fridge at all.

How often do you flip flank steak? ›

Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit. Use a meat thermometer to check for the correct temperature. Remove from heat, tent with aluminum foil, and let rest 10 minutes.

What temperature and time for flank steak? ›

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium.

Can you overdo steak in sous vide? ›

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

Is 4 hours too long to sous vide a steak? ›

Salt and pepper the steak and let the steak sit for 10-15 minutes. Then place the steak into a stasher bag, Ziploc, or food saver bag with butter and herbs. Place steak into the sous vide and let it sous vide for at LEAST 2 hours. You can leave it in the water for up to 4 hours.

What is the ideal sous vide time for steak? ›

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

How long to cook a 1 inch flank steak? ›

For a perfect medium-rare Flank steak on the stove, sear in a skillet for 12–13 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Use a meat thermometer to check the internal Flank steak's temperature to ensure it is cooked to the perfect level of doneness.

How long is too long to sous vide steak? ›

Sous vide steak temps: Rare- 130ºF, Medium Rare- 140ºF, Medium- 155ºF, and Well Done- 165ºF. Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare.

How do you not overcook sous vide steak? ›

A couple things to try:
  1. Cool down your meat before searing. You could sink it in an ice bath for a few to drop the temp a bit so the inside doesn't cook up when you sear it.
  2. Speed up the searing. For this I highly recommended getting a Searzall setup. ...
  3. Lower the sous vide temp. ...
  4. Increase the sear temp.
Jan 9, 2017

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