Sous Vide Flank Steak with Chimichurri and Charred Scallions

Steps

1. Step 1

   Fill a large pot or container with water, clip on the sous vide cooker and set it to 131°F. Let it come up to temperature while you season the steak.

   15 min, hands-off · 131°F

2. Step 2

   Pat the flank steak dry and season it generously all over with salt and pepper. Slide it into a large zip-top freezer bag with the smashed garlic cloves, laying it as flat as you can.

   5 min

   • 1 1/2–2 lb flank steak
   • kosher salt
   • black pepper
   • 2 cloves garlic
3. Step 3

   Lower the bag into the water, leaving the top open and above the water line, so the water pressure pushes the air out. Once the air is out, seal the bag and clip it to the side of the pot so the steak stays submerged.

   2 min

4. Step 4

   Cook for 2 hours. Top up the water if the level drops, and cover the pot loosely with foil to slow evaporation.

   2 hr, hands-off · 131°F

5. Step 5

   While the steak cooks, make the chimichurri: stir the parsley, oregano, garlic, red pepper flakes, vinegar, olive oil and salt together in a bowl. Let it sit at room temperature at least 20 minutes so the flavors come together. Taste and add more salt or vinegar as you like.

   10 min

   • 1 cup flat-leaf parsley leaves
   • 2 tbsp fresh oregano leaves
   • 4 cloves garlic
   • 1/2 tsp red pepper flakes
   • 3 tbsp red wine vinegar
   • 1/2 cup extra-virgin olive oil
   • 3/4 tsp kosher salt
6. Step 6

   Lift the bag out and take the steak out of it. Pat it very dry on both sides with paper towels, pressing firmly; a dry surface is what gives you a hard crust. Discard the garlic and bag juices.

   5 min

7. Step 7

   Toss the scallions with the olive oil and a pinch of salt. Set a large cast-iron or heavy skillet over high heat until it is very hot, about 3 minutes. Lay the scallions in a single layer and cook, turning once or twice, until blistered and charred in spots and limp, 3 to 4 minutes. Move them to a platter and sprinkle with flaky salt.

   7 min

   • 2 bunches scallions
   • 1 tbsp olive oil
   • flaky sea salt
8. Step 8

   Return the skillet to high heat, add the neutral oil and heat until it just begins to smoke. Lay the steak in and sear without moving it for 60 to 90 seconds, until deeply browned, then flip and sear the second side 60 to 90 seconds. Turn on your range hood or open a window; it will smoke. Transfer the steak to a cutting board.

   4 min

   • 1 tbsp neutral oil, such as grapeseed or canola
9. Step 9

   Rest the steak 5 minutes, then find the direction the muscle fibers run and slice thinly across them, holding the knife at a slight angle. Pile the slices over the charred scallions, spoon the chimichurri generously over the top and finish with flaky salt.

   5 min

   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026