This sous vide asian marinated flank steak is a straight mouthgasm. First off, sous vide flank steak is simply unbelievable. It is insanely tender and juicy with great flavor. The definition of perfection. Then you add a marinade of soy sauce, sesame oil, ginger and garlic to the steak and you have the perfect flavor profile.
Do yourself a favor and make this recipe stat.
Time and Temperature
Through loads of experimentation, we’ve found that cooking asian marinated flank steak at 54C/129F for 2 hours is the perfect combo. Cooking the flank steak for two hours break down the connective tissue (collagen), which results in extremely tender, juicy beef. Also, cooking the steak at a temperature of 129F ensures that the beef is a beautiful medium rare with great texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Check out our full list of recommended gear here.
Sous Vide Asian Marinated Flank Steak
- 2 lbs flank steak
- 1/2 cup low sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp ginger, grated
- 3 cloves garlic
- toasted sesame seeds, garnish
- green onions, sliced for garnish
- salt and pepper, to taste
Set sous vide machine to 54C/129F.
In a bowl, mix together soy sauce, sesame oil, ginger and garlic.
Put the flank steak in a freezer bag with the sauce mixture, and remove the air through a vacuum sealer or the displacement method. Drop beef in the bath for 2 hours.
Remove bag from bath. Take steak out of the bag, pat dry and lightly season with salt and pepper to taste.
Heat a large skillet on high and add oil. Sear for 1 to 2 minutes on each side. Remove from pan and place on plate to rest. Garnish with sesame seeds and green onions, serve and enjoy!