Sous Vide Flank Steak and Chimichurri: Ultimate Grilled Perfection

Exploring the world of sous vide cooking has been a delicious adventure for me. Growing up in sunny Florida, my culinary journey began with the vibrant coastal flavors that defined my childhood. It wasn’t until I discovered sous vide, though, that I truly revolutionized my approach to cooking. The precision and consistency offered by this method allowed me to create dishes that were not only flavorful but also remarkably tender.

There’s something magical about achieving the perfect texture in a steak, and that’s exactly what sous vide delivers. The first time I tried sous vide flank steak and chimichurri, it was like a revelation. The beef was melt-in-your-mouth tender, infused with a marinade that brought out its natural richness. This experience ignited a passion for sharing sous vide recipes with home cooks, making gourmet-style meals accessible and fun.

My mission is to demystify sous vide cooking for everyone, whether you’re a seasoned cook or just starting. With the help of simple ingredients and approachable techniques, you can create restaurant-quality meals in your kitchen. Join me as I guide you through the essentials of making a perfect sous vide flank steak and chimichurri that will impress your friends and family.

Sous Vide Flank Steak and Chimichurri

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to perfectly cook Sous Vide Flank Steak and make a delicious Chimichurri sauce. Elevate your steak game with this mouthwatering recipe!

• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian

Ingredients

• – 1 cup (240 ml) lime juice
• – 2 large navel oranges, juiced
• – 2/3 cup (160 ml) vegetable oil
• – 2 tsp (10 ml) dried oregano, preferably Mexican
• – 2 tsp (10 ml) coarse sea salt
• – 1 tsp (5 ml) freshly ground black pepper
• – 1 medium onion, thinly sliced
• – 4 cloves garlic, minced
• – 2 lbs (900 g) beef skirt steak
• – 1 cup (240 ml) chimichurri sauce
• – Coarse sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium-sized bowl, combine the ingredients needed for the marinade.
2. Place the steak into a large plastic bag and carefully add the marinade over it. Press the bag to remove air, seal it, and massage the marinade into the steak, then refrigerate for 2 to 4 hours, massaging hourly.
3. Position your sous vide device in a large pot filled with water, setting the temperature to 130°F for medium-rare or 135°F for medium.
4. Once marinated, take the steak out of the marinade, allowing excess to drip off. Seal it in a vacuum bag or a new large Ziplock bag. Immerse the bag in the water, allowing water pressure to expel air, then seal completely.
5. Prepare the chimichurri sauce while the steak is cooking sous vide, and keep it chilled until needed. Remove it from the refrigerator about an hour before cutting the steak.
6. Let the steak cook in the water bath for 2 to 4 hours, ensuring it reaches the desired internal temperature. A minimum of 2 hours is advised for optimal tenderness.
7. Heat your grill to a high temperature.
8. Extract the steak from the water bath and remove it from the bag. It may appear pale, which is normal.
9. Grill the steak over direct heat until a crust forms, searing for about 2 minutes on each side.
10. Move the steak to a cutting surface and allow it to rest for 10 to 15 minutes.
11. Cut the steak into ½-inch slices across the grain. Drizzle with chimichurri sauce and sprinkle with coarse sea salt. Serve immediately with additional chimichurri on the side.

Notes

• Try mixing lime and orange juice in the marinade for a zesty flavor boost.
• Thinly slice the onion for even cooking and a hint of sweetness.
• Watch the steak closely while grilling to get a perfect crust without drying it out.

Nutrition

• Calories: 600
• Fat: 40g
• Protein: 45g

Mastering Sous Vide Flank Steak and Chimichurri

Fundamentals

Sous vide cooking is all about precision and control. By cooking your steak in a warm water bath, you ensure even cooking throughout the meat. This technique is perfect for achieving the ideal medium-rare texture in a flank steak, as it allows you to maintain a consistent temperature. The result is a steak that’s uniformly cooked, juicy, and ready to absorb the delightful flavors of your marinade.

Preparation/Setup

Begin by preparing your marinade with lime juice, orange juice, vegetable oil, dried oregano, coarse sea salt, black pepper, sliced onion, and minced garlic. This blend infuses the steak with a zesty, aromatic profile that complements its natural flavors perfectly. Once combined, place the beef skirt steak into a large plastic bag, add the marinade, and seal it tightly.

Refrigerate the marinating steak for 2 to 4 hours, ensuring you massage the bag every hour to evenly distribute the flavors. While the steak marinates, set up your sous vide device in a pot of water, targeting 130°F for medium-rare or 135°F for medium. This setup ensures that your steak will cook evenly and retain its moisture, resulting in a tender and flavorful dish.

Achieving Flavor Perfection

Technique

After marinating, remove the steak from the bag and let excess marinade drip off. Seal the steak in a vacuum bag or a new large Ziplock bag. Immerse it in the water bath, using water pressure to expel any remaining air, and then seal the bag completely. This ensures even cooking without any air pockets.

Let the steak cook sous vide for 2 to 4 hours. This cooking time allows the flavors to penetrate the meat deeply, enhancing its taste and tenderness. Meanwhile, prepare your chimichurri sauce and let it chill until needed. For more guidance on cooking time, refer to vacuum-sealed steak cooking time.

Tips/Tricks

To achieve a flavorful crust, preheat your grill to a high temperature before extracting the steak from the water bath. Grill the steak over direct heat for about 2 minutes on each side, allowing a crust to form. This step adds a delightful texture contrast to the tender interior.

Once grilled, let the steak rest for 10 to 15 minutes. This resting period is crucial for redistributing the juices throughout the meat, ensuring each slice is succulent and full of flavor. Slice across the grain for optimal tenderness, then drizzle with chimichurri sauce for an extra burst of flavor.

Perfecting Your Sous Vide Meal

Perfecting Results

The sous vide method allows you to achieve a perfectly cooked steak consistently. By carefully controlling the temperature and cooking time, you ensure that your steak reaches the desired doneness without overcooking. This method is ideal for creating a tender, juicy steak every time.

If you’re looking to experiment with different flavors, consider adjusting the marinade ingredients to suit your taste preferences. For those interested in variations, check out our recipes for sous vide flank steak tacos and sous vide chuck steak.

Troubleshooting/Variations

If your steak appears pale after sous vide cooking, don’t worry. This is normal and will be rectified during the grilling process when the crust forms. For variations, try different herbs or add a bit of heat with crushed red pepper flakes to the marinade. For more tips on achieving the perfect sous vide steak, explore our sous vide medium-rare steak guide.

Serving and Storing Sous Vide Flank Steak and Chimichurri

Serving/Presentation

Present your sous vide flank steak by slicing it into ½-inch pieces across the grain. This cuts through the muscle fibers, resulting in a more tender bite. Drizzle your prepared chimichurri sauce over the slices and sprinkle with coarse sea salt to enhance the flavors. For a striking presentation, serve with additional chimichurri on the side.

This dish pairs beautifully with a variety of sides, such as grilled vegetables or a fresh salad. The zesty chimichurri complements the rich steak, creating a harmonious balance of flavors. For more creative serving ideas, see this balsamic marinated flank steak with blue cheese crust.

Pairings/Storage

For storage, place any leftover steak in an airtight container and refrigerate for up to 3 days. To maintain its quality, reheat using the sous vide method by immersing in a water bath at 130°F until warmed through. For detailed instructions on reheating, visit our guide on how to reheat steak using sous vide.

When planning meals, consider pairing your steak with complementary sides like roasted potatoes or a vibrant chimichurri rice. These options enhance the dish’s flavors while providing a balanced meal. Remember, the goal is to create a delightful and memorable dining experience.

Conclusion

Creating sous vide flank steak and chimichurri is a rewarding culinary experience. This method guarantees a tender, flavorful steak that’s consistently cooked to perfection. By mastering the sous vide technique, you unlock a world of possibilities for creating gourmet-style meals at home.

With the right preparation and attention to detail, you can transform simple ingredients into an impressive dish. The utility and strengths of sous vide cooking lie in its ability to maintain precise cooking temperatures, ensuring that every meal is a success. Embrace the art of sous vide and elevate your home-cooked meals to new heights.

FAQs – Sous Vide Flank Steak and Chimichurri