This post is sponsored by Wasserstein. All opinions expressed are my own.
Recently, I was sent a sous vide precision cooker from Wasserstein.
What’s that you ask? I was oblivious, as well.
Sous vide cooking is basically putting your food in a tightly sealed freezer bag and putting it in a water bath with a sous vide cooker (basically a stick) that attaches to the side of a plastic container.
I had no idea how much I would fall in love with this.
You can literally cook anything this way. Meats turn out tender, moist, and you can throw them in a pan to quickly do a reverse sear.
So far, I’ve made chicken, pork, broccoli, potatoes, brussels sprouts and flank steak.
The flank steak is what I’m sharing with you today because so far, it’s my favorite made sous vide.
See those little ping pong balls in the water? Those are sous vide water balls to prevent evaporation. Basically, they’re a time saver – they prevent you from having to refill if you’re cooking for long periods of time. And, hey, they’re cute.
I did a 3 lb. flank steak that turned out so good I was extremely impressed.
SO very tender.
So, I cooked my flank steak in the water for about an hour on 150 degrees F, or 65 degrees C. The sous vide cooker gives you both options.
After the sous vide bath, I did a reverse sear on the steak to give it a nice crust.
Here’s the end result – a very perfectly medium rare flank steak.
I’m not even gonna lie – I was blown away. I didn’t expect it to be that moist, that perfectly cooked.
Now I want to sous vide every.single.thing.
What isn’t pictured is a silicone cover that is also available that also helps keep your water level consistent without having to refill while you cook – go here to check that out.
Here’s your printable recipe –
- 1 3 lb. flank steak
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- Place flank steak in large zip lock bag, remove any air and zip tightly.
- Place in sous vide bath brought to 150 degrees for one hour.
- Remove from bath.
- Bring oil in a cast iron skillet over high heat and add steak; splash with Worcestershire sauce and sear for 30 seconds on each side.
- Remove from heat.
Check these products out on Wasserstein’s website –
Wasserstein Sous Vide Precision Cooker
Wasserstein Sous Vide Water Balls 250 count with drying bag
Stretchable Silicone Cover for Sous Vide Cooking Container to prevent evaporation