Aromatic Herb-Infused Flank Steak

Name: Aromatic Herb-Infused Flank Steak
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 Portionen
Ingredients: 0.5 cup chopped onion; 2 tablespoons minced fresh rosemary; 2 tablespoons minced garlic; 1 tablespoon extra-virgin olive oil; 1 tablespoon good quality balsamic vinegar; 1 tablespoon Worcestershire sauce; 1 piece (1 pound) flank steak, cut in half; salt; freshly ground black pepper

Main Course

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Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This aromatic herb-infused flank steak is a flavorful and tender main course, perfect for a special occasion or a weekend dinner. The combination of fresh rosemary, garlic, and balsamic vinegar creates a delicious marinade that penetrates the meat, resulting in a juicy and flavorful steak. I've been making this recipe for years, and it's always a hit with my family and friends. The sous vide method ensures even cooking and a perfectly tender result. Serve it with your favorite sides for a complete and satisfying meal. It's especially great during grilling season!

Ingredients (9 ingredients)

0.5 cup chopped onion
2 tablespoons minced fresh rosemary
2 tablespoons minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
1 tablespoon Worcestershire sauce
1 piece (1 pound) flank steak, cut in half
salt
freshly ground black pepper

Preparation (7 steps)

Prepare the Onion

Thermomix® Setting

3 sec/Speed 5

Add ½ cup chopped onion to the mixing bowl and chop for 3 Sec./Stufe 5.

Combine Aromatics

Thermomix® Setting

10 sec/Speed 4

Add 2 tablespoons minced fresh rosemary, 2 tablespoons minced garlic, 1 tablespoon extra-virgin olive oil, 1 tablespoon good quality balsamic vinegar, and 1 tablespoon Worcestershire sauce to the mixing bowl. Mix for 10 Sec./Stufe 4.

Prepare Flank Steak

Pat 1 (1 pound) flank steak pieces dry with paper towels and season with salt and freshly ground black pepper, to taste. Spread the onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.

Sous Vide Cooking

Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations. When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.

Preheat Broiler

About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil Flank Steak

When the cook time is complete, remove flank steak from the bags and place on a broiler pan. Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.