Sous Vide Flank Steak Tacos w/ Fennel Slaw & Roasted Red Pepper Salsa

55°C (131° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Introduction

Perfectly tender, pink flank steak is effortless with a sous vide (as is prepping dinner in advance). For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.

Ingredients

For the Steak

  • 3 teaspoons spicy mustard (or any mustard)
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground coriander
  • 1 pound flank steak
  • 1 tablespoon olive oil
  • 4 to 6 tortillas (I prefer Sonoma style)

For the Salsa

  • 2 red or orange bell peppers, halved
  • 1 tomato, halved
  • 1 small yellow onion, halved
  • 2 garlic cloves
  • 1/2 cup chile de árbol
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
  • 1 cup vegetable oil

For the Slaw

  • 1 fennel bulb, thinly sliced
  • ¼ cup cherry tomatoes, halved
  • ¼ cup baby arugula
  • 1-2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¼ cup toasted pumpkin seeds
  • Kosher salt, to taste

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Introduction

Perfectly tender, pink flank steak is effortless with a sous vide (as is prepping dinner in advance). For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.

Directions

  1. Set your sous vide to 131°F / 55°C.
  2. In a small bowl, combine the mustard, cumin, salt and coriander. Rub the mixture evenly over the entire steak. Place the steak in a large vacuum bag, or gallon-sized Ziploc. (You can cut the steak in half if needed.) Cook for 7 hours.
  3. Meanwhile, make the salsa. Place on an oven rack in the center of the oven and turn on the broiler. Place the peppers, tomato, onion and garlic on the pan and roast until slightly charred and soft, 8 to 10 minutes. Remove from the oven and set aside to cool. Peel the skin off the peppers.
  4. Place the chilies and garlic into a blender with the apple cider vinegar and 1/2 cup water. Allow to soak for about 5 minutes. Add the peppers, tomatoes, onions and salt to the blender and let sit until completely cool.
  5. Puree the mixture on high until smooth. Turn the speed to low and, through the small opening on top, pour the oil in a slow and steady stream until the sauce is creamy.
  6. When the steak is done cooking in the sous vide bath, fire up a skillet. Remove the steak from the bag and pat dry.
  7. In the skillet over high heat, warm 1 tablespoon oil. Sear the steak for about 60 seconds per side, or until browned. Remove from the heat and let cool.
  8. While the meat is cooling, make the fennel slaw by tossing all the ingredients for the slaw together. Season with salt, to taste.
  9. Heat the tortillas over the stove until pliable.
  10. Assemble the tacos by layering steak, slaw and salsa. Serve.

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