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Sous Vide Flank Steak with Chips and Steamed Broccoli

Writer's picture: AshleyAshley

Ingredients:

  • 1 large flank steak

  • 2 tablespoons of steak seasoning

  • Half bag of mini of mixed little gem potatoes

  • 2 teaspoons avocado oil

  • 1 tablespoon home fry potato seasoning

  • 1 head of broccoli

Directions: Steak

  1. Season flank steak with seasoning.

  2. Once seasoned, place the steak in a freezer bag and use the water displacement method or use a vacuum sealer and bag to remove the air from the bag.

  3. Set sous vide to 120 - 125F°F and place your steak bag in the water. Leave in water for 2 hours.

  4. Remove steak and add more seasoning if desired.

  5. Sear steak in a pan on both sides to the desired finish.

  6. Allow the steak 10 minutes to rest before serving.

Directions: Potatoes

  1. Preheat the oven to 425°F.

  2. Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.

  3. Toss the potatoes in avocado oil and seasoning.

  4. Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer.

  5. Bake for 15-20 minutes until crispy.

Directions: Broccoli

  1. Wash broccoli and cut into small pieces.

  2. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.)

  3. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.



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