Herb Crusted Sous Vide Flank Steak

Herb Crusted Sous Vide Flank Steak

Flank steak is one of my favorite cuts to sous vide. This lean, sometimes a little on the tough side steak benefits from a low and slow cook and a hot sear. I love to do an herby salt to season this steak, but a marinade is also a great way to go.


– 1 1/2 lbs flank steak – 2 tbsp kosher salt – 1 tbsp finely chopped fresh oregano – 2 tbsp ghee, for searing

Preheat water bath using immersion circulator to your desired temperature. 123-127 F for rare, 128-134 F for medium rare, 135-140 F for medium, 141-150 F for well done. I prefer 129 degrees F.

Combine the kosher salt and oregano in a small bowl. Set aside.

Using a sharp pairing knife, score the flank steak by dragging the tip of the knife diagonally across the surface of the steak in one direction, then in the opposite direction. Repeat on the other side of the flank steak.

Season the scored flank steak with the kosher salt oregano mixture well on both sides. You likely will not use all the salt. Set aside.

Add to a vacuum seal bag and use a vacuum sealer to seal.

Once it’s all sealed up, add it to a water bath preheated to your desired temp with an immersion circulator and cook for 2-4 hours.

When the steak is done cooking, remove the bag from the water bath and the steak from the bag. Using paper towels or a clean dish cloth, pat it dry on both sides.

Heat a cast iron skillet over high heat until smoking. Add the ghee. Sear the steak on both sides until a deep brown, 30 seconds to 1 minute.