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sliced beef on a plate with a white sauce
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Sous Vide Flank Steak with Peppercorn Sauce

This sous vide flank steak is tender, succulent, juicy and just medium rare perfection served with a creamy peppercorn sauce.
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 457kcal

Equipment

  • Sous Vide Cooker
  • Sous vide container
  • Foodsaver

Ingredients

Peppercorn Sauce:

Instructions

  • Clip the immersion circulator to the side of a large container (I prefer to use this sous vide container) and heat to 129F degrees.
  • Pat the flank steak dry and season on both sides with half the salt and pepper.
  • Place in a plastic bag and vacuum seal (I like to use a Foodsaver for the best results). You can also use a ziplock bag and slowly drop it in the water while sealing to get it airtight.
  • Once the water is heated to the correct temperature, place the bag in the water. It should sink to the bottom, but if it floats, clip the bag to the side to ensure the meat stays fully submerged in the water.
  • Cook for 2 hours.
  • Remove from the water and plunge the bag into an ice bath for 10 minutes.
  • Remove the beef from the bag and pat dry with paper towels. Season again with the remaining salt and pepper.
  • Heat a skillet over high heat and add a high smoke point oil (ghee is my favorite, but you can use vegetable oil, avocado oil or coconut oil).
  • Add the meat and sear for 2 minutes per side, until a brown crust has formed on each side.
  • Remove from the skillet and let it rest for 10 minutes. Slice it against the grain and serve it with the peppercorn sauce (below)

Peppercorn Sauce:

  • While the steak rests, reheat the skillet you used to cook the beef on medium heat. Add the brandy to de-glaze and cook for 1 minute (until the alcohol has burned off).
  • Add the peppercorns, salt and beef broth and bring to a simmer.
  • Stir in the cream and simmer for about 3-4 minutes to thicken, until the sauce coats the back of a spoon. Add additional salt to taste if necessary.

Notes

  1. The beef needs to be flat in the bag to cook properly on all sides.
  2. Make sure the plastic bag is airtight for cooking.
  3. When searing, make sure the skillet (or grill) is searing hot - it should be smoking - before adding the beef. This enables a nice crust to form without over cooking the meat.
  4. The steak can also be seared on the grill instead of a skillet.
  5. If you're not going to sear the steak immediately upon removing from the sous vide, plunge the bag in ice water to cool it and store it in the fridge or freezer. 

Nutrition

Serving: 6ounces | Calories: 457kcal | Carbohydrates: 3g | Protein: 50g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 177mg | Sodium: 1697mg | Potassium: 841mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Calcium: 77mg | Iron: 4mg