Sous Vide Flat Iron Steaks Food

SOUS VIDE FLAT IRON STEAKS

Steps:

• Set immersion circulator (water bath) to 125°F (for medium rare).
• Whisk together vinegar, olive oil, granulated garlic and ground mustard.
• Place this mixture and steaks into a bowl and marinate for 30 minutes.
• Remove steaks from marinade and individually vacuum seal in a bag.
• Place sealed bags into the water bath and cook for 2-3 hours.
• Heat your grill to high and grill steaks for no more than 1-2 minutes per side.
• Season to taste with salt & pepper.
• Note: Once steaks are individually vacuum sealed they can be either frozen or refrigerated for a few days until ready to use.

SOUS VIDE FLAT IRON STEAK

Steps:

• Preheat water bath to 130 degrees for medium-rare. Season both sides of the steak with salt and pepper. If using a marinade, you can skip this step. Place steak into sous vide bags and remove as much air as possible
• Submerge the bags into the water carefully. Set a timer for one hour, or up to two hours, maximum
• Carefully remove the steaks from the bags and pat them dry. Preheat a skillet over medium-high heat. Sear for 1-2 minutes on each side. Rest for five minutes before slicing or serving

SOUTHWEST FLAT IRON STEAK

Steps:

• Combine all ingredients (except steak) in a small bowl.
• Press rub evenly onto flat iron steaks. Let set for 1- 2 hours.
• Grill over hot fire, turning often to avoid burning, being careful not to overcook.
• Cut across the grain.