Sous Vide Flank Steak Recipe | Sous-Vide Magazine

Ingredients

Flank Steak:

1 lb flank steak
1 Tbsp vegetable oil
2 Tbsp Montreal seasoning

Fermented Turnips:

6 turnips, scrubbed and sliced 1/8 inch thick
2 C water
1 Tbsp sea salt
1 tsp red pepper flakes
2 garlic cloves, sliced

Sweet Potato Mash:

1 lb sweet potatoes, peeled, diced
4 Tbsp unsalted butter
1/4 tsp curry powder
1/2 tsp kosher salt
1/4 tsp white pepper

Curry Sauce:

1/2 C shallots, sliced
2 Tbsp curry powder
1 Tbsp garam masala
1/2 C heavy cream
1/2 C coconut milk
1/4 C beef stock
1/4 tsp kosher salt
1/3 C golden raisins
1/2 C roasted cashews

Overview

Equipment

Sous vide circulator

Large sous vide pouch and sealer

Large sauté pan

Fine sieve

Blender

Timing

Prepping time: 1 hour, 30 minutes / Cooking time: 15-20 minutes (excludes sous vide cooking and fermenting)

Servings

4 servings

Directions

For the Flank Steak:

Heat oil in a large sauté pan over high heat and sear both sides of flank steak for 1-2 minutes per side.
After searing, chill steak for at least 45 minutes.
After chilling, rub Montreal seasoning evenly over the flank steak and seal into a large sous vide bag. Cook at 141.8°F/61°C for 10 hours.

For the Fermented Turnips:

Combine water and sea salt and stir until salt is completely dissolved. Wash and slice turnips, then combine turnips, red pepper flakes, garlic, and sea salt brine in a sous vide bag and seal.
Culture at room temperature for 2-3 days. Once desired taste and texture are achieved, chill for later use.

For Sweet Potato Mash:

After peeling and dicing sweet potatoes, place all ingredients in a large sous vide bag, evenly distributing to ensure even cooking, then seal and cook in water bath at 181.4°F/83°C for 3 hours.
After cooking, let rest for 5-7 minutes, then smash the potatoes until they reach desired texture, remove potatoes from the pouch, and serve. Mix with a spoon if needed. If desired, pass the sweet potatoes through a fine sieve while hot for a creamier texture and to remove any excess fibers.

For Curry Sauce:

Place all ingredients except cashews and raisins into a sous vide bag, seal, and cook at 158°F/70°C for 1 hour.
Transfer the bag’s contents into a blender and mix until smooth. Season to taste.
Add cashews and raisins and reserve over medium heat in a saucepot.

To Serve:

Smear potato mash across plate.
Slice flank steak and place three slices in the middle of the plate, then dribble curry sauce on top.
Garnish with fermented turnips.