Sous Vide Flank Steak Tacos
Add this beefy, juicy, melt-in-your-mouth, flavourful Sous Vide Flank Steak Tacos with all the fixings to your next taco any day.
Servings 6
Ingredients
For the steak:
- 885 grams flank steak
- 3 tablespoons olive oil
- ⅓ cup balsamic vinegar or dry wine
- 2-3 tablespoons smoked paprika mustard
- 2-3 cloves garlic grated or pressed
- salt and pepper to taste
For the tacos:
- thinly sliced sous vide flank steak from above
- 6-8 corn tortillas homemade or store-bought
- tomato
- chili pepper
- street corn niblets
- cilantro
- lime
- leftover street corn dressing
Instructions
Cook the steak:
- Add warm water to a heavy-duty pot or heat-safe container, attach your immersion cooker heat water to 56C/133F. Cover to contain heat and prevent evaporation.
- Clean and pat the meat dry. Add all the ingredients, except the sat and pepper, to a small bowl and whisk until well combined. Brush marinade onto both sides of the steak and sprinkle with salt and pepper. Add to a resealable sous vide bag along with remaining marinade. Pass the filled bag along the edge of a counter to remove excess air, or use the displacement method. Add the sealed bag to the heated water and cook for 2 hours.
- Remove from the bag when cooked. Place on a cooling rack to allow the juice to drip off and pat (not rub) lightly with a paper towel. To finish the steak, heat a skillet or grill until smoking. Sear steak for about a minute, flipping every 10-15 seconds. Or, if you own a Searzall torch, that will do the trick! Cut into thin slices.
Make the tacos:
- Build your tacos with all the fixings listed here, or any of your preference. Enjoy!