Sous vide is a French term that means “under vacuum”. It is a process of vacuum-sealing food in a bag, then cooking it at a very precise temperature in a water bath. This is not the fastest method of cooking food, however, it gives very consistent results. Steaks come out always juicy and delicious. Balsamic glaze tastes great not only on meats but also on fish, such as salmon.
Flank Steak Sous Vide
INGREDIENTS
1 flank steak (about 1 pound)
Salt and freshly ground black pepper, to taste
3 tablespoon olive oil
2 Tablespoon mustard
4 rosemary sprigs
4 thyme sprigs
4 sage leaves
4 parsley sprigs
4 garlic cloves, crushed
2 tablespoon vegetable oil
1 tablespoon butter
DIRECTIONS
Season the steak with salt and pepper. Rub with olive oil and mustard.
Transfer steak to a ziplock-style bag. Add the herbs and garlic and close it. “Marinate” steak for 1-8 hours (optional).
Put your sous vide machine in the water and preheat water to 140 degrees Fahrenheit. Once the right temperature is reached, lower the bag slowly into the saucepan. Make sure that the food is completely underwater. If your bag floats to the top, add a spoon to weight it down. Cook for about 1 hour.
In a large skillet, heat the oil and butter over high heat until smoking hot. Transfer steak from the bag to a plate and dab dry with a paper towel. Place steak in the hot pan. Sear each side for about 1-2 minutes or until dark brown and crisp. Let the steak rest for about 10 minutes covered in aluminum foil. Cut against the grain into thin strips. If desired, serve with the balsamic glaze (recipe follows).
Balsamic Glaze
INGREDIENTS
1 cup balsamic vinegar
2 tablespoon maple syrup
1 tablespoon Dijon mustard
2 bay leaves
4 allspice seeds
DIRECTIONS
In a small saucepan,
