Flank Steak Cooked Sous Vide with Herbs

By KathyCooks

Ingredients

• 1 Flank Steak
• 1/2 cup Extra virgin olive oil
• 1/4 Cup Balsamic vinegar
• 1/2 can tomato paste
• 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

Preparation

Step 1

Pre-heat sous vide water bath to 130.

Season the flank steak with salt and pepper, and "tenderize" by stabbing a fork into the meat every inch or so and let rest.

Mix together the rest of the ingredients. Stir together until a coarse salsa like paste is formed.

Place seasoned steak into a vacuum bag that will accommodate it, with room for oil and herb mixture.

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.

Vacuum and seal bag, and place in the sous vide water bath.

Leave steak and mixture to cook at 130 degrees Fahrenheit for 18 to 24 hours.

After steak has cooked for prescribed length of time, pull the bag from the water bath and plunge into an ice bath to cool.

Once bag has cooled completely, remove steak from the bag, and put aside.

Place the remaining mixture in a sauce pan and heat to a serving temperature.

Very quickly, broil or sear the steak - which is now cold. Allow interior to only warm, while browning the outside.

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 carved meat.