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Sous Vide Flank Steak With Creamy Peppercorn Sauce

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!

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/sous-vide-flank-steak-with-creamy-peppercorn-sauce/