One of the things at which the technique of sous vide cooking particularly excels is making tough cuts of meat miraculously tender. In the case of flank steak, for example, a long stint in the SVS yields something even beyond filet-mignon tender. Here’s how I prepared mine:
I heated the SVS to 133, then sealed the flank steak in a vacuum bag, after sprinkling it with kosher salt and pepper. I cooked it for 42 hours, timing it so that it would be ready to serve at 7:00 pm, just in time for dinner. After I unbagged it, I seared one side of it quickly (for about 35 seconds) in a smoking-hot cast iron skillet, and also seared some pre-cooked potatoes in the pan, then served it all with an arugula salad. The flank steak was, of course, fabulously flavorful, moist and could be cut with a fork.