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–+ servings
Sliced flank steak cooked in the sous vide on a wood cutting board with a green sauce and grilled bread and salad.

Flank Steak in Sous Vide with Herby Caper Sauce

This flank steak in sous vide is slow cooked in a water bath with herbs and spices before getting seared and topped with a herbaceous green sauce. It’s one of the best ways to prepare this cut of beef for tender, perfectly cooked meat every time.
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Servings 6

Ingredients
  

Flank Steak

  • 2 lbs flank steak
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt or to taste
  • 1 teaspoon black pepper or to taste
  • 1 tablespoon fresh oregano chopped.

Green Sauce

  • ½ cup basil
  • ¼ cup parsley
  • 2 tablespoons chopped scallions greens only
  • 2 garlic cloves roughly chopped
  • 1 teaspoon fresh lemon juice plus more to taste
  • 8 tablespoons olive oil
  • 1 ½ tablespoons preserved lemon
  • 2-3 teaspoons capers rough chop - add at the very end.
  • ¼ teaspoons salt plus more to taste

Instructions
 

Flank Steak in Sous Vide

  • Pat the steak dry on all sides with a paper towel.
  • Season the steak on all sides with salt, freshly cracked black pepper and oregano. I’ve provided amounts for salt and pepper, but season to taste.
  • Add a sous vide wand to a large pot or container that’s filled ¾ of the way with cold water adn preheat water bath 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.
  • Add your steak to a large vacuum seal bag. Seal the vacuum bag until compressed and airtight. You can also use a plain plastic zip bag and the water displacement method to achieve a very similar process.
  • Cook fully submerged for 2-4 hours.
  • Remove the bag from the water and then remove the steak from the bag.
  • As the steak cooks in the bag, it sits in its own rendered juice and fat for a few hours, so to ensure it gets a nice sear on the grill or a nice brown crust (stove top), pat it dry on all sides with a paper towel.
  • Preheat grill, cook for 2 minutes on each side, just enough to get nice grill marks.

Green Sauce

  • While the flank steak is cooking in the sous vide water bath, make the herby green caper sauce.
  • Add all of the ingredients for the green sauce and whiz in a blender. Season to taste (adding a bit more salt, black pepper, or even lemon juice/olive oil to make the sauce sing).

Notes

Sides to serve with Sous Vide Flank Steak
Salads to serve with sous Vide Flank Steak
More Sous Vide Recipes? Teriyaki Sous Vide Chicken coming right up!
Tried this recipe?Let us know how it was!