Sous vide strikes again! This time, we’re exploiting science for perfectly medium-rare, ultra-tender flank steak. And, since we’re throwing ethnic authenticity to the wind, why be predictable with our condiments? Salsa and Monterey Jack are out, red onion compote and chèvre (goat’s cheese) are in. If you’re not a sous vider (yet), you can cook your flank steak however you like: broiled, grilled, smoked, or fried.
Makes: 4 Tacos Scientificos
Total kitchen time: 30 minutes (+12 hours cooking time)
Special equipment: Vacuum sealer, sous vide water oven
Shopping list:
- 1 lb. flank steak
- 1 tsp. Mexican seasoning blend
- 2 tbsp. lime juice
- 1 large red onion, diced
- 1 tsp. olive oil
- 1/4 cup dark brown sugar
- 1 tbsp. sherry vinegar
- 1 pinch salt
- 4 four tortillas
- 1 cup crumbled goat’s cheese
- 1/2 cup sour cream
- 1 bunch cilantro
- Pat the steak dry and coat all sides with Mexican seasoning blend and lime juice. Vacuum seal the steak in a bag large enough that the meat lays flat (but still fits in your water oven). Cut the meat into two pieces and seal separately, if needed. (If you’re not cooking your steak sous vide, place it in a zip-top bag or a covered shallow dish and let it marinate overnight). Note: although it might be tempting to add aromatics like garlic to the marinade, don’t! Your kitchen will smell like ass by the time the meat is done.
- Set your sous vide water oven to 56°C. Add the vacuum sealed steak, making sure the meat stays submerged. Cook for a minimum of 1 hour, up to 48 hours. The picture above shows the meat after cooking for 12 hours, which was perfectly tender.
- Meanwhile, heat 1 tsp. olive oil in a medium saucepan over moderate heat. Add the red onion and reduce the heat to low. Let the onion sweat 5 minutes, until it is slightly translucent, but not browned. Add the dark brown sugar, sherry vinegar and salt and stir to combine. Simmer 30 minutes, stirring occasionally, and making sure the mixture doesn’t boil or burn.
- Remove the bag from the water bath and let the meat rest, still in the bag, for 10 minutes before searing. Remove the meat from the bag and pat dry on all sides. Sear with a blow torch, under the broiler, or in a smoking-hot pan.
- Slice the meat perpendicular to the direction of the muscle fibers, and on a sharp bias.
- Assemble the tacos: tortilla, sour cream, steak, cheese, onion compote, cilantro. Enjoy!
Cooking the steak sous vide rather than just grilling it may sound like a pain in the ass since you have to plan 12 hours ahead. However, the hardest part of cooking flank steak is getting your timing right. Leave it on the grill 1 minute too long and it’s overcooked and tough; take it off too early and it’s raw. And, if you’re entertaining company, you may be more focused on your margarita than your steak. Cooking your meat sous vide lets you be laissez-faire with your timing – sometimes I even sear my steak before company arrives and return it to the water bath to keep it warm until we’re ready to eat.
Scott,
I was just wondering why you say “your kitchen will smell like ass” if garlic or other aromatics are added? I have done an 8 hour boneless leg of lamb (sous vide) with a good amount of garlic and my kitchen smelled fine.
Erik
Damn bro! That’s some rare looking steak. Ok, I’m just jealous that you’re making these tasty treats for you and the wife all up in your Tangle Town ‘hood and I’m nursing some cold pizza today in my flourescent lighting sea of work. 🙂 Looks wonderful and I’m loving the cheese both in look and for flavor. Have you tried a fresh Mexican cheese like Cotija or something yet? I know the goat cheese packs a punch, but I’m wondering how a lighter taste might work (or not for that matter….) keep up the tasty work friend!
@Erik – It happened to me after 72-hour short ribs. It could have been the combination of garlic and thyme, the longer cooking time, or it could have been that my bags are more porous than yours. But, I learned in my interview with Nathan Myhrvold, that in general, aromatics + sous vide is not a good combination.
@Siiri Yeah, Cotija would totally work. I like the little bit of bite from the goat’s cheese aginst the sweetness of the onion compote, but if you wanted to go a more traditional route, Cotija and a tomatillo salsa would be kick ass!
That’s one pretty looking piece of meat. 😉 Yum
I first eat this with my Japanese friend. I love it but unfortunately it is almost impossible for me to follow a recipe for Taco.
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