Fast Flank Steak with Chimichurri

Carlene Thomas RDN
Carlene Thomas RDN
September 19, 2023
There’s no uneven cooking when you prepare a flank steak in the Anova Precision Oven. Using sous vide express with 100% humidity and a probe, you can cook a flank steak of any thickness to perfection. Serve with your favorite sauce, such as chimichurri. Note: To make it easy to sear the steak, trim the steak to fit your skillet before cooking.
Prep Time
Cook Time
Fast Flank Steak with Chimichurri
3.5 (2)
1 (2-lb)
flank steak, trimmed (see note)
1 tsp
kosher salt
⅛ tsp
freshly ground black pepper
2 tsp
canola or vegetable oil
Prepared chimichurri sauce, for serving

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 145°F
Heat: Rear

2. Prepare Steak

Place the steak on a foil-lined sheet pan. Season with the salt and pepper. Insert the probe into the thickest part of the steak.
Prepare Steak

3. Cook

Transfer to the oven, attach the probe, and cook until the steak reaches its target temperature, 15 to 30 minutes. (The cooking time depends on the thickness of the steak.)
Sous Vide Mode: On
Steam: 100%
Temp: 145°F
Heat: Rear
130°F Probe Target

4. Pat Dry

Remove the steak from the oven and pat very dry with paper towels.
Pat Dry

5. Sear

Heat the oil in a cast iron skillet over medium-high heat. When the oil is hot, add the steak and sear, flipping every minute, until well browned, about 4 minutes total.

6. Slice and Serve

Slice thinly across the grain and serve with the chimichurri.
Slice and Serve
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