Ingredients
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48
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1/4
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1
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Sous Vide Flat Iron Steaks,Sous Vide style is the absolute best way to create the perfect steak, especially when using lower priced cuts of beef. Steak start off cooking in the immersion circulator set to the perfect temperature for your desired level of doneness (125F for medium rare), then finished off on a sizzling grill for the finishing look and taste of perfection! Caution: This recipe may not be suitable for most home culinarians. Requires specialty equipment: Immersion Circulator, Vacuum Sealer, and vacuum pouches. This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. Please feel free to share this recipe with credit given.,Nice recipe. Only comment would be 2-3 hours isnt necessary. Thin steaks only need 45mins to cook through.,After removing from the sous vide bag, the steaks should be thoroughly dried off. Having residual liquid on the steaks will keep them from browning properly. If the steaks are to be refrigerated/frozen after the sous vide process, they should be put in a ice bath after removing from the sous vide to chill down as quickly as possible. Even though they are cooked at this point, the cooling process should happen as quickly as possible for safe storage. This is true for anything that is going to be removed from the sous vide and refrigerated/frozen right after.
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Steps
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1
Done
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Set Immersion Circulator (water Bath) to 125f (for Medium Rare). |
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2
Done
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Whisk Together Vinegar, Olive Oil, Granulated Garlic and Ground Mustard. |
|
3
Done
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Place This Mixture and Steaks Into a Bowl and Marinate For 30 Minutes. |
|
4
Done
|
Remove Steaks from Marinade and Individually Vacuum Seal in a Bag. |
|
5
Done
|
Place Sealed Bags Into the Water Bath and Cook For 2-3 Hours. |
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6
Done
|
Heat Your Grill to High and Grill Steaks For No More Than 1-2 Minutes Per Side. |
|
7
Done
|
Season to Taste With Salt & Pepper. |
|
8
Done
|
Note: Once Steaks Are Individually Vacuum Sealed They Can Be Either Frozen or Refrigerated For a Few Days Until Ready to Use. |
