Sous-Vide Flank Steak

Serves 4.
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Very good39%
Sous Vide Flank Steak
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Sous-vide Cooking seems fancy but in truth, it’s one of the easier ways to make consistent delicious dinners. Get on board and try this perfect flank steak!

Recipe from Sous-Vide Magazine.


1 ½ - 2 pounds flank steak
1 tablespoon vegetable oil
3 tablespoons Montreal Seasoning

Curry Sauce:

½ cup shallots, sliced
2 tablespoons curry powder
1 tablespoon garam masala
½ cup heavy cream
½ cup coconut milk
¼ cup beef stock (or juices from sous-vide)
¼ teaspoon kosher salt
1/3 cup raisins
½ cup cashews


For steak:

Heat oil in a large skillet over high heat and sear steak for 1-2 minutes per side. Remove and let steak cool completely. After chilling, rub steak with Montreal seasoning on all sides and seal in large Sous-vide safe bag. Cook at 141.8 degrees F. for 10 hours.

For Curry Sauce:

Add all ingredients to a medium pot and simmer over low heat for 10 minutes. Then blend and keep warm until serving. If the sauce seems very thick, add a little water to thin it out.

Serve steak and sauce over a bed of sweet potato mash. (I just boiled a few sweet potatoes and mashed them with some coconut milk, salt, and pepper.)