Ultimate Sous Vide Flank Steak: Achieve Perfectly Tender & Flavorful Beef Every Time

The quest for the perfect steak often leads down a path of careful timing and precise temperature control. When it comes to cuts like flank steak, known for its robust flavor but also its tendency to be tough if overcooked, the sous vide method stands out as an unparalleled technique. This recipe unlocks the full potential of flank steak, delivering an exceptionally juicy, incredibly tender, and deeply flavorful piece of beef, every single time. By slow-cooking the steak in a carefully balanced marinade of savory soy sauce, pungent garlic, sweet honey, and zesty red wine vinegar, we ensure maximum flavor infusion and unparalleled tenderness. A final, quick sear then creates that irresistible, beautifully crusted exterior, providing a delightful contrast to the succulent interior.

Top-down view of a sliced, sous-vide cooked flank steak on a white plate surrounded by lime wedges and other garnish. This perfectly cooked flank steak showcases its tender interior.

🥩 Why This Sous Vide Flank Steak Recipe Is a Game Changer

Unrivaled Tenderness and Juiciness: The primary advantage of using the sous vide method for flank steak is the precise temperature control it offers. Traditional cooking methods can easily overcook this lean cut, resulting in a dry, chewy texture. The heat-regulated water bath gently cooks the flank steak to your desired doneness from edge to edge, ensuring a super juicy and remarkably tender piece of beef that melts in your mouth. The slow, consistent cooking at a lower temperature allows collagen to break down without drying out the muscle fibers, transforming flank steak into a luxurious dining experience.
Deep Flavor Infusion: Beyond texture, this recipe excels in flavor. The garlicky soy and honey marinade isn’t just for surface seasoning; the extended cooking time in the sealed bag allows these delicious flavors to deeply penetrate the meat. The tangy red wine vinegar balances the sweetness of the honey and the umami of the soy sauce, while fresh garlic adds an aromatic depth, making every bite burst with a harmonious blend of sweet, savory, and tangy notes. This creates a more complex and satisfying flavor profile than quick marinating alone could achieve.
Ideal for Meal Prep and Versatility: Flank steak is a fantastic, lean cut of meat that’s incredibly versatile. Cooking it sous vide makes it a perfect candidate for meal prepping, as it can be cooked ahead of time and quickly seared just before serving. This saves valuable time during busy weeknights. Once cooked, this flavorful flank steak can be enjoyed in countless ways: thinly sliced for steak tacos, added to vibrant salads, tossed into stir-fries, or simply served as a main course with your favorite sides. It pairs beautifully with a fresh Asian cucumber salad, crispy oven-roasted potatoes, or sweet and savory air fryer sweet potatoes.

👩🏼‍🍳 Chef’s Expert Tips for Sous Vide Flank Steak Success

Ensure Complete Submersion and Air Removal: When cooking any food sous vide, it’s absolutely crucial that the zip-top bag is fully submerged in the water bath. This ensures even heat transfer and proper cooking. More importantly, you must remove as much air as possible from the bag before sealing and submerging it. Any air pockets can cause the bag to float, leading to uneven cooking and potential food safety issues. A simple yet effective way to gauge if you’ve removed enough air is by observing the bag: it should cling tightly to the meat, almost like a second skin. For best results, use a vacuum sealer; however, the water displacement method (explained further in the notes section) is a great alternative if you don’t have one.
Don’t Skip the Rest Time!: After searing your perfectly cooked sous vide flank steak, resist the urge to slice into it immediately. A short rest time of only 5 minutes is all you need, but it will make a profound difference in the juiciness and tenderness of your flank steak. When meat cooks, its muscle fibers contract, pushing juices towards the center. Allowing the meat to rest gives these juices time to redistribute evenly throughout the steak. This keeps the meat moist and tender when sliced, rather than having all the delicious juices spill out onto your cutting board.
Mastering Your Desired Doneness with Temperature: We recommend setting your water bath at 130° Fahrenheit (54.4° Celsius), which is the ideal temperature for achieving a perfectly medium-rare flank steak with a vibrant pink center and incredible tenderness. However, sous vide offers the flexibility to customize your steak’s doneness precisely to your preference.
- For a more rare steak, set the water temperature between 125° and 127° Fahrenheit (51.7°-52.8° Celsius).
- For a classic medium steak, aim for a temperature between 135° to 139° Fahrenheit (57.2°-59.4° Celsius).
- If you prefer your steak well-done, set the temperature between 140° to 145° Fahrenheit (60°-62.8° Celsius). Keep in mind that well-done flank steak will naturally be less tender due to the longer cooking at a higher temperature, but sous vide still yields a much better result than traditional methods.
Achieve the Perfect Sear: While sous vide ensures ideal internal doneness, the final sear is crucial for developing a flavorful, crusty exterior through the Maillard reaction. Ensure your skillet is screaming hot before adding the steak. Use a neutral oil with a high smoke point (like avocado or grapeseed oil). Pat the steak thoroughly dry with paper towels after removing it from the sous vide bag; excess moisture will steam the steak instead of searing it, preventing that coveted crust. Sear for just 1-2 minutes per side to achieve a beautiful golden-brown crust without overcooking the perfectly tender interior.
Slice Against the Grain: Flank steak has long, distinct muscle fibers that can make it chewy if sliced incorrectly. Always slice flank steak *against* the grain of the meat. This means cutting perpendicularly to the direction of the muscle fibers. This shortens the fibers, making each bite much more tender and easier to chew. Take a moment to identify the grain before you start carving.

Close-up view of thickly sliced sous vide flank steak on a white plate with lime wedges, showcasing its tender texture and perfectly cooked interior.

More Delicious Sous Vide Recipes to Elevate Your Cooking

Sous Vide Mashed Potatoes: Ultra Creamy & Smooth
Crispy Sous Vide Chicken Thighs: Juicy Inside, Crispy Outside
Sous Vide Broccoli: Perfectly Tender & Vibrant
Perfect Sous Vide Eggs: Achieve Any Consistency

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Sous Vide Flank Steak with Honey Soy Marinade

Prep: 15 minutes

Cook: 2 hours 5 minutes

Total: 2 hours 20 minutes

This sous vide flank steak recipe guarantees an incredibly tender and juicy result. The lean cut is slow-cooked for 2 hours in a delectable honey soy and garlic marinade within a precise water bath, allowing the flavors to deeply infuse. After its sous vide bath, the steak is quickly seared to develop a beautiful, flavorful crust before serving, locking in all the moisture and creating a perfect contrast of textures.

Sam Guarnieri, a chef and recipe developer for Easy Healthy Recipes. Sam Guarnieri

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6 servings

Ingredients

For the Flank Steak

▢ 1 ½-2 pounds flank steak
▢ salt to taste, preferably coarse sea salt or Kosher salt
▢ freshly ground black pepper to taste, for robust flavor
▢ 1 tablespoon neutral oil such as avocado oil, grapeseed oil, or a light olive oil for searing

For the Flavorful Marinade

▢ ¼ cup olive oil for the marinade base
▢ ¼ cup soy sauce use low-sodium or gluten-free as per notes
▢ 2 cloves garlic freshly minced for best aroma and flavor
▢ 2 tablespoons honey adds a touch of sweetness to balance the savory notes
▢ 1 tablespoon red wine vinegar for a bright, tangy finish

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Essential Equipment

Sous vide immersion circulator
Large pot or other large, heat-resistant container to hold the water bath
Cutting board for prep and slicing
Paper towels for thoroughly drying the steak before searing
Large food-safe vacuum sealing bag or a large, heavy-duty sealable food-safe plastic bag
Vacuum sealer optional, see Notes for the water displacement method alternative
Small bowl for whisking the marinade
Whisk to combine marinade ingredients
Tongs for handling the hot steak safely
Large skillet preferably cast iron or heavy-bottomed, for the final sear

Instructions for Perfectly Tender Flank Steak

Begin by preparing your sous vide water bath. Fill a large pot or any other large, heat-resistant container with enough water to fully submerge your flank steak. Insert your sous vide immersion circulator into the pot and set its temperature to 130° Fahrenheit (54.4° Celsius) for a medium-rare finish. Allow the water to come to temperature. Note: It is crucial that the water level falls between the minimum and maximum fill indicators marked on your circulator to ensure safe and proper operation.
Next, prepare the flank steak. Place the steak on a clean cutting board. Using paper towels, thoroughly pat the steak completely dry on all sides. This step is important for achieving a good sear later. Season the flank steak generously with salt and freshly ground black pepper on both sides, ensuring even coverage. Once seasoned, transfer the prepared flank steak to a large, sealable food-safe bag.
In a small bowl, combine the ingredients for the flavorful marinade: olive oil, soy sauce, minced garlic, honey, and red wine vinegar. Whisk these ingredients together thoroughly until they are fully incorporated and well combined. Once the marinade is ready, carefully pour it over the flank steak inside the food-safe bag, making sure the steak is well coated.
Now, it’s time to remove as much air from the bag as possible. If you have a vacuum sealer, use it to seal the bag completely. If you don’t have a vacuum sealer, employ the water displacement method (see detailed instructions in the Notes section below). The goal is to create a tight seal around the steak, ensuring optimal heat transfer and preventing the bag from floating.
Once the water bath has reached the set temperature, fully submerge the sealed bag containing the flank steak into the preheated water. Cook the flank steak for a duration of 2 hours. During this time, ensure that the food is completely covered with water to cook properly and evenly. If the bag floats, you may need to weigh it down with heavy silverware or specialized sous vide weights to keep it fully immersed.
After the 2-hour sous vide cooking time is complete, carefully remove the bag from the water bath. Set it aside while you prepare for the searing process. Heat a large skillet (preferably cast iron or a heavy-bottomed pan for superior heat retention) over medium-high heat. When the pan is hot, add the neutral oil and swirl the pan to evenly distribute the oil across the surface. Continue heating the skillet until the oil is hot and shimmery, indicating it’s ready for searing.
When the oil is smoking slightly and truly hot, carefully open the bag and remove the flank steak, allowing any excess marinade to drip back into the bag. Place the thoroughly dried flank steak into the hot skillet. Sear the steak for a quick 1 to 2 minutes on the first side to develop a beautiful crust. Flip the steak over with tongs and sear for another 1 to 2 minutes, or until both sides are golden brown and lightly crusted. The goal is to achieve a deep color and texture without cooking the interior further.
Once perfectly seared, transfer the flank steak from the skillet to a clean cutting board. This is a critical step: allow the steak to rest for at least 5 minutes. This resting period is essential for the juices to redistribute throughout the meat, ensuring a supremely juicy and tender result. After resting, carve the steak by slicing it thinly against the grain of the meat. Serve the warm, tender flank steak immediately with your desired side dishes.

Helpful Notes and Dietary Adaptations

Understanding the Water Displacement Method (If No Vacuum Sealer): If you don’t have access to a vacuum sealer, the water displacement method is an excellent alternative for removing air from your bag. Here’s how to do it: Place your seasoned and marinated flank steak into an appropriately-sized sealable food-safe plastic bag (a sturdy freezer bag works well). Seal the bag almost entirely, leaving about an inch open at one corner. Carefully and slowly lower the half-sealed bag into your already heated sous vide water bath, ensuring the opening remains above the water line. As the bag submerges, the water pressure will naturally force the air out around the food. You will observe the plastic clinging tightly to the steak as the air escapes. Once the food is almost entirely submerged and you’ve removed all visible air bubbles, completely seal the remaining open corner of the bag. Now your food is ready for its sous vide bath!
Making it Gluten-Free: The primary ingredient to watch for gluten is soy sauce. To make this recipe completely gluten-free without sacrificing flavor, simply use a certified gluten-free soy sauce. Alternatively, you can replace the soy sauce with an equal amount of coconut aminos, which offers a similar umami profile with a slightly sweeter taste, or lite tamari, which is typically gluten-free and very similar in flavor to soy sauce.
Making it Keto-Friendly: For those following a ketogenic diet, the honey in the marinade is the main ingredient to adjust. You can easily substitute the honey with a keto-friendly honey alternative, such as a sugar-free honey-flavored syrup or a maple-flavored syrup that is low in carbs. Ensure to check the labels for net carb content to keep the recipe aligned with your dietary goals.
Storage and Reheating Instructions: Cooked sous vide flank steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can slice it cold and add it to salads or sandwiches, or gently warm it in a skillet over low heat with a splash of water or broth to prevent drying. For best results, avoid aggressively reheating it, as this can diminish its tenderness.

Nutrition Information (Approximate Per Serving)

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes and how thinly you slice the steak.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients or variations. Actual macros may vary slightly depending on specific brands, types of ingredients used, and cooking techniques.

To accurately determine the weight of one serving for your specific preparation, prepare the recipe as instructed. Weigh the entire finished recipe (excluding the weight of the container the food is in), then divide this total weight by your desired number of servings. The result will be the precise weight of one serving.

In conclusion, this sous vide flank steak recipe isn’t just about cooking; it’s about transforming a sometimes challenging cut of meat into an effortlessly tender, incredibly flavorful masterpiece. The precision of the sous vide method, combined with a vibrant and aromatic marinade, guarantees a result that will impress even the most discerning palates. Whether you’re a seasoned sous vide enthusiast or a curious beginner, following these steps and tips will unlock a new level of culinary excellence in your kitchen. Enjoy the journey to perfectly cooked, juicy, and tender flank steak – a true testament to the power of modern cooking techniques.