Sous Vide Skirt Flank Steak

Method

1. Take steak out of its packaging and rub all over with salt and pepper.
2. Attach your sous vide wand to a water bath or big pot of water and set the temperature between 52C and 55C (we did 53C this time) - this is the temp range for a medium rare steak. If you prefer your steak rare, aim for 42 - 45, for medium go for 57 - 60C, medium well done 62 - 65C or for well done aim for 70C+.
3. Allow water to preheat, and at the same time place your steak in a sous vide bag (either BPA free food grade plastic sous vide bags or platinum grade silicone) and seal.
4. Pop the sous vide bag into the water bath and cook for 1 - 3 hours. (We did the full 3 for this piece). If you are using a silicone bag and are finding the bag isn't staying fully submerged due to small air pockets, just clip something onto the outside of the bag to weigh it down. We often use a couple of bulldog clips to affix a metal spoon to the outside of our silicone bags and this does the trick! (Note: When sealing your bag, small air pockets are ok. Just make sure you get as much air out as you can!)
5. Remove the bag from the bath, take meat out and pat dry with a paper towel. In a pan (preferably cast iron) on the stove, heat a mixture of olive oil and butter, or beef tallow, until its nice and hot, then sear the steak on both sides to form a good crust. Make sure you don't leave it on too long or it may cook the inside of your steak and change the doneness - we're just looking for a bit of extra flavour and texture!
6. Serve immediately, slicing against the grain. No need to rest your meat before serving with the sous vide method.

For more info on how sous vide works and some frequently asked questions, check out our 'What Is Sous Vide Cooking' article here.