Sous Vide Flank Steak Tacos – Amazing 3-Hour Tender Recipe

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Juicy, tender flank steak cooked sous vide, grilled to perfection, and layered into cheesy tortillas with colorful peppers and bright citrus salsa.

Scale

2.5 pounds flank steak, trimmed

12 to 16 flour tortillas

1 tsp garlic powder

5 lime slices

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 yellow bell pepper, julienned

3 tbsp olive oil, divided

1 tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1 1/2 tsp salt (1/2 tsp for peppers)

1 tsp pepper (1/2 tsp for peppers)

1/4 cup cilantro leaves

6 oz Chihuahua cheese, shredded

5 oz salsa verde

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1. Cover flank steak with plastic wrap and pound with a meat tenderizer to flatten.

2. Rub steak with 1 tbsp olive oil, garlic powder, cumin, cayenne pepper, salt, pepper, and chili powder.

3. Place steak into a Ziploc or vacuum bag. Add cilantro and lime slices. Seal the bag.

4. Sous vide at 130°F for 3 hours.

5. Slice all bell peppers and toss with 1 tbsp olive oil, salt, and pepper.

6. Preheat oven to 350°F. Place tortillas on a foil-lined baking sheet and top with shredded cheese.

7. Sear the steak on a hot grill or pan for 2 minutes per side.

8. Sauté bell peppers in skillet with 1 tbsp olive oil for 5–10 minutes.

9. Bake tortillas for 5 minutes until cheese melts evenly.

10. Slice steak thinly against the grain. Assemble tacos with steak, peppers, cilantro, and salsa verde.

11. Top with fresh lime juice and serve warm.

Use a meat thermometer to ensure accurate sous vide water temperature.

Dry steak thoroughly before searing to get the best crust.

Tacos can be served sliced or shredded depending on your texture preference.

Find it online: https://sousviderecipe.com/sous-vide-flank-steak-tacos/