Sous Vide Flank Steak With Creamy Peppercorn Sauce: Indulge in Perfectly Seared Goodness

Discovering the magic of sous vide cooking was like stumbling upon a culinary secret that transformed my kitchen adventures. The technique, especially when applied to making Sous Vide Flank Steak With Creamy Peppercorn Sauce, creates an experience where flavors and textures harmoniously dance on your palate. Growing up in Florida, I was surrounded by an abundance of fresh, vibrant ingredients. Yet, it was the precision of sous vide that truly redefined how I approached cooking steak, making it tender and juicy every single time.

When I first tried sous vide, I used a simple immersion circulator and a water bath, curious about the rave reviews. The result was nothing short of transformative. The flank steak, a cut often tough if not cooked properly, became incredibly tender and flavorful. This method was a revelation, offering a new way to enjoy steak that I could replicate consistently without fail.

With each sous vide session, I grew more confident in my ability to create restaurant-quality dishes at home. The Sous Vide Flank Steak With Creamy Peppercorn Sauce became a staple, loved by family and friends alike. The creamy peppercorn sauce added a delightful twist, enhancing the natural flavors of the steak with a subtle, spicy kick.

Now, let’s dive into the world of sous vide cooking, exploring how you can achieve perfection with Sous Vide Flank Steak With Creamy Peppercorn Sauce. From preparation to presentation, this guide will equip you with everything you need to make this dish a standout in your culinary repertoire.

Sous Vide Flank Steak With Creamy Peppercorn Sauce

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Learn how to perfectly cook Sous Vide Flank Steak and make a delicious Creamy Peppercorn Sauce in this easy recipe. Impress your guests tonight!

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 130 minutes
• Total Time: 2 hours and 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Not specified

Ingredients

Scale 1x2x3x

• 1 ½ – 2 pounds (680 – 907 g) flank steak
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons whole peppercorns, crushed
• ¼ cup (60 ml) fruit juice
• ½ cup (120 ml) beef broth
• ½ cup (120 ml) coconut milk
• ½ teaspoon salt, adjust to taste

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Instructions

1. Attach the immersion circulator to the edge of a large vessel and set it to heat to 54°C (129°F).
2. Dry the flank steak with paper towels and sprinkle both sides with 1/2 teaspoon (2.5 ml) of salt and pepper.
3. Place the steak in a plastic pouch and seal it using a vacuum sealer. Alternatively, you can use a ziplock bag, submerging it in water gradually while sealing to remove air.
4. Once the water reaches the desired temperature, submerge the bag containing the steak. If it does not sink, secure it to the side to keep it underwater.
5. Cook for 2 hours.
6. Take the bag out of the water and place it in an ice bath for 10 minutes.
7. Extract the steak from the bag and dry it off with paper towels. Apply the remaining salt and pepper.
8. On high heat, warm a frying pan and add an oil with a high smoke point, such as vegetable oil.
9. Place the steak in the pan, cooking each side for 2 minutes until a crust forms.
10. Remove the steak from the pan and allow it to rest for 10 minutes. Slice it across the grain and serve with the peppercorn sauce.
11. As the steak rests, reheat the same pan over medium heat. Pour in the grape juice to deglaze and let it cook for a minute until the alcohol evaporates.
12. Add the crushed peppercorns, salt, and beef broth, bringing it to a simmer.
13. Mix in the coconut milk and let it simmer for 3-4 minutes until the sauce thickens enough to coat a spoon. Adjust with more salt if needed.

Notes

• Marinate the flank steak in a mixture of fruit juice and beef broth for a few hours before cooking for a richer flavor.
• Enhance the sauce by using freshly crushed peppercorns for a more intense peppery taste.
• Slice the steak against the grain to ensure each bite is tender, and adjust the sauce seasoning to your liking by tasting and adding more salt if needed.

Nutrition

• Calories: Not specified
• Fat: Not specified
• Protein: Not specified

Sous Vide Flank Steak Basics

Fundamentals

At its core, sous vide is about precision and consistency. This method involves cooking food in a vacuum-sealed bag submerged in a water bath at a controlled temperature. For Sous Vide Flank Steak With Creamy Peppercorn Sauce, the key is achieving the perfect medium-rare finish by setting your immersion circulator to 54°C (129°F).

The immersion circulator ensures that the water maintains a steady temperature, allowing the flank steak to cook evenly. This eliminates the guesswork often associated with traditional cooking methods, ensuring a perfectly cooked steak every time. The gentle cooking process helps retain moisture, resulting in a juicy and tender steak.

Preparation/setup

Before you begin, gather your ingredients: flank steak, salt, black pepper, whole peppercorns, fruit juice, beef broth, and coconut milk. Start by drying the flank steak with paper towels and seasoning both sides with salt and black pepper. Place the steak in a vacuum-sealed bag or a ziplock bag, ensuring to remove as much air as possible.

With your immersion circulator set to 54°C (129°F), immerse the sealed steak in the water bath. If the bag floats, secure it to the side of the vessel. Let the steak cook for 2 hours, allowing the sous vide magic to work its wonders. This slow cooking process tenderizes the meat while infusing it with flavor.

Mastering the Sous Vide Technique

Technique

Precision is the hallmark of sous vide cooking. The controlled temperature ensures that the flank steak reaches the desired doneness without overcooking. Once the steak has bathed in its warm water cocoon, transfer it to an ice bath for about 10 minutes. This step halts the cooking process, locking in the desired temperature and texture.

After the ice bath, remove the steak from the bag and pat it dry with paper towels. Season it with the remaining salt and pepper. To achieve a beautiful crust, heat a frying pan over high heat and add an oil with a high smoke point, like vegetable oil. Sear each side of the steak for 2 minutes, allowing a golden-brown crust to form.

Tips/tricks

For optimal results, ensure the steak is completely dry before searing. This helps achieve a perfect crust. Additionally, use a heavy-bottomed pan or cast-iron skillet for even heat distribution. For more insights on achieving medium-rare perfection, check out medium-rare sous vide flank steak.

To add a layer of flavor, consider incorporating crushed peppercorns during the searing process. This enhances the overall taste profile of the dish, complementing the creamy sauce. If you’re curious about variations, explore sous vide flank steak tacos for a unique twist.

Perfecting Your Sous Vide Flank Steak

Perfecting results

Achieving the ideal Sous Vide Flank Steak With Creamy Peppercorn Sauce requires attention to detail. Ensure the sauce complements the steak without overpowering it. In the same pan used for searing, deglaze with fruit juice, allowing it to cook for a minute. Add crushed peppercorns, salt, and beef broth, bringing it to a simmer.

Incorporate coconut milk and let the sauce thicken for 3-4 minutes. This creates a luxurious, creamy consistency that coats the steak beautifully. Adjust the seasoning to taste, ensuring the sauce enhances the steak’s natural flavors.

Troubleshooting/variations

If the steak feels too tough, it might need a longer cooking time. Experiment with the cooking duration to find your perfect balance. For more guidance on cooking times, visit vacuum-sealed steak cooking time. Additionally, swapping out the fruit juice for another type can provide a different flavor profile.

For those interested in alternative sauces, explore sous vide steak with mushroom sauce. This variation offers a rich, earthy taste that pairs beautifully with the tender steak.

Serving and Storing Your Creation

Serving/presentation

After allowing the steak to rest for 10 minutes, slice it across the grain for maximum tenderness. The presentation is key—arrange the slices elegantly on a serving platter and drizzle the creamy peppercorn sauce over the top. This dish is not only a feast for the taste buds but also a visual delight.

To elevate your presentation, garnish with fresh herbs or lightly toasted peppercorns. This adds a pop of color and texture, making the dish even more enticing. For serving suggestions, consider pairing the steak with roasted vegetables or a fresh, crisp salad.

Pairings/storage

While traditional pairings often include beverages, consider serving your Sous Vide Flank Steak With Creamy Peppercorn Sauce with refreshing sides like a cucumber salad or lemon-infused grains. These options highlight the steak’s flavors without overshadowing them.

For storage, place leftover steak in an airtight container in the refrigerator. It keeps well for up to 3 days and can be gently reheated. The sauce can also be stored separately to maintain its creamy texture. Discover more on storage tips and techniques at sous vide medium-rare steak.

Conclusion

Sous Vide Flank Steak With Creamy Peppercorn Sauce showcases the beauty of precision cooking, transforming an often tough cut into a tender marvel. The sous vide method eliminates guesswork, ensuring consistent results with every attempt. This technique enhances the natural flavors of the steak and elevates your culinary skills, making you a master in your kitchen.

By embracing sous vide, you unlock the potential to create restaurant-quality dishes at home, impressing family and friends with your newfound prowess. The creamy peppercorn sauce adds a sophisticated touch, complementing the steak perfectly. Embrace this method, and enjoy the flavorful journey that awaits. For further inspiration and tips, explore cast iron venison steak bites with creamy summer horseradish sauce.

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