Recipe

Flank Steak

Flank steak belongs to the lesser known and used cuts of beef in our region.

It is part of the navel and is formed by a long flat muscle that contains a minimum of fat. It has a distinct taste, but at the same time it is also a little stiffer. Therefore, it is directly destined for preparation by the method Sous-Vide. In order for it to soften beautifully, a long cooking time (8 to 48 hours) is used. We prepare it whole and when serving, we cut it into thin slices perpendicular to the muscle fibers. Flank Steak can be prepared at maximum medium rare (55°C), if we overcook it, it will become extremely tough. It goes well with an hour of marinade, which can be put directly in a vacuum bag so that the steak soaks up as much flavor as possible.

Marinade

• Olive oil - 50ml
• Balsamic vinegar - 30ml
• Fresh rosemary - 3 sprigs
• Garlic - 2 cloves
• Black pepper
• Salt

This marinade is used in North America, where Flank Steak is popularly prepared under the name London Broil (which was not even rumored in London). Finely chop the garlic and briefly fry it in olive oil. With this heat treatment, we avoid the unpleasant flavors that these two ingredients can cause during long cooking. Allow to cool slightly and add chopped rosemary and mix with the other ingredients. Seal the marinade together with the Flank Steak in a vacuum bag and put it in the Sous-Vide device.