Flank Steak Sous Vide with Tomato & Herbs

Flank Steak before trimming.

Flank Steak Sous Vide with Tomato & Herbs

2017-05-16_16-28_535.pngThe flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. The flank is a cut that lends itself particularly well to sous vide cooking, as long cook times at low temperatures transform this often toothsome meat fork tender, with a flavor that is unmatched by more expensive cuts.


  • 1 Flank Steak
  • 1/2 cup Extra virgin olive oil
  • 1/2 can Tomato paste
  • 1/4 Cup Balsamic vinegar
  • 2 Tablespoons Capers
  • 1 Cup Fresh sweet basil, chopped
  • 3 Tablespoons Fresh Italian parsley, chopped
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Dried parsley
  • 1 Teaspoon Freshly ground black pepper
  • 1 Teaspoon Salt
  • 4 or 5 Small sweet peppers - use a red pepper if you can not find presh sweet peppers.


  1. Pre-heat sous vide water bath to 135 degrees Fahrenheit / 57 degrees Celsius.
  2. Season the flank steak with salt and pepper, and "tenderize" by stabbing a fork into the meat every inch or so and let rest.
  3. Mix together oil, vinegar, tomato paste and all other ingredients in a bowl. Stir together until a coarse salsa like paste is formed.
  4. Place seasoned steak into a vacuum bag that will accommodate it, with room for oil and herb mixture..
  5. With a rubber spatula carefully scoop all of the herb and oil mixture in the bag, making sure to coat both sides of the steak well with mixture.
  6. Vacuum and seal bag, and place in the sous vide water bath.
  7. Leave steak and mixture to cook at 135 degrees Fahrenheit / 57 degrees Celsius for 16 to 18 hours.
  8. After steak has cooked for prescribed length of time, pull the bag from the water bath and plunge into an ice bath to cool.
  9. Once bag has cooled completely, remove steak from the bag, and put aside.
  10. Place the remaining mixture in a sauce pan and heat to a serving temperature.
  11. Very quickly, broil or sear the steak - which is now cold. Allow interior to only warm, while browning the outside. I often will use my panini grill for this step.
  12. Place browned steak on a carving surface and scoop the warmed mixture over the top of the steak, and carve - allowing the liquid and herbs to soak into the car

Preparation Time is approxmiately 45 minutes.

Cooking Time is approxmiately 16 - 18 hours.