Flank steak is still one of my favorite cuts of meat due to the texture and versatility. It’s a relatively long and flat cut of meat, and used in traditional dishes like a London Broil and commonly used as a replacement for skirt steak in fajitas.
While it can be pan-fried, broiled and braised, my favorite preparation has been traditionally on the grill over gas or charcoal. However, combining it with sous vide gives me the best of every world — cooked perfectly edge to edge with a charred exterior.
We’ve never made a chimichurri sauce at home, but after a few experiments for this post, we made a version that we universally liked. We like a lot of heat in our house, so adjust the red chili flakes up or down to your liking.
In our various sous vide flank steak experiments, we’ve found the sweet spot is a 30-36 hour cook time. Less than 30 hours, it’s still too chewy, and more than 36 hours it’s too soft and we find ourselves missing the traditional texture you want with a flank steak.
The result is a super simple dish that takes the standard sous vide preparation of the flank steak, and adds the chimichurri sauce to give it a complexity in flavor. We adored it in our house and we are definitely making this again and again.
Sous Vide Flank Steak with Chimichurri Sauce
Flank steak is still one of my favorite cuts of meat due to the texture and versatility. It’s a relatively long and flat cut of meat, and used in traditional dishes like a London Broil and commonly used as a replacement for skirt steak in fajitas. While it can be pan-fried, broiled and braised, my
Cook the flank steak:Start the sous vide water bath at 134F.
Liberally season both sides of the flank steak with salt and pepper
Vacuum seal the meat. (We recommend not using a ziploc bag due to the long cook time since it'll be almost guaranteed to leak)
Cook for minimum 30 hours, up to 36 hours.
10 minutes before the cook time ends, start heating up your grill. You want it at 600F or hotter.
Chimichurri sauce:Add all the ingredients to the a food processor.
Pulse the food processor a few times to get things going, then turn it on to process it until everything is uniformly combined and smooth.
Give the chimichurri sauce a taste and add salt to adjust the seasoning.
Finish it: At the end of the cook time, pull the flank steak out, pat it dry, and throw it on the grill for a maximum of 45 seconds per side. You want a nice sear on the exterior but not cook the meat any further, otherwise you'll undo all your hard sous vide work.
Pull the flank steak off the grill, and slice it in 1/2 inch slices, cut across the grain. This is super important, otherwise it will be really chewy.
Top with the chimichurri sauce and enjoy!