Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing
This post is a collaboration with Beef. Its What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Y’all. Can we just talk again about how much I love my Sous Vide? Remember when my brother got it for me as a Christmas gift last year? I thought I would use it every now and then and it would be a cool kitchen gadget to have. Well, actually, I use it every week and can't live without it with now.
I'm obsessed!
One of mine and Justin's most favorite things to make in it is beef. When we have hamburgers or any type of steak, it has been cooked in the sous vide - not the grill.
Why you may ask? Well, one reason and one reason only. It cooks it perfectly every single time.
How does the Sous Vide work?
A Sous Vide is what's called an immersion circulator and it heats up the water to a certain temperature.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Anova Culinary
Let's take the flank steak salad for example. The sous vide heats up the water to 141 degrees and keeps it there while circulating the water constantly. This slowly brings the beef up to temperature and keeps it there while cooking the beef evenly throughout.
The result being a perfectly cooked steak every single time. Did I say that already?
No underdone, overdone or, even worse, unevenly cooked beef. It takes the guesswork out of cooking to your liking - and the cleanup is a breeze!
Once the Flank Steak is finished, toss it in a hot skillet to sear for a couple of minutes and you're ready to go!
Ok, now let's talk about the Flank Steak Salad since I have convinced you of my love of the sous vide.
This is the perfect end of summer meal. Full of high-quality protein from beef, balsamic glazed veggies, cheese, avocado, carbs - because a salad and carbs is always a good idea, and it's finished off with a homemade herbed vinaigrette dressing.
All of this is easy to assemble together. Place your steak in the sous vide and prep the rest as it cooks.
- Toss some cubed bread together with olive oil, salt, and pepper and toast up in the oven.
- Sauté cherry tomatoes and a red pepper with balsamic vinegar until it’s thick and reduced giving you all the feels.
- Dump everything in a mason jar for the dressing and shake until combined.
- Add all of these yummy parts on top of spinach and arugula along with bite-size mozzarella balls, sliced avocado and, of course, that perfectly cooked sous vide Flank Steak!
This salad is hearty and filling but won't leave you feeling heavy or guilty. This recipe serves 4 to 6 people and is perfect for a dinner party!
We had friends over last night and started with a charcuterie board of your dreams and eventually made our way to the table where we enjoyed this Sous Vide Flank Steak Salad - and ate every single bit of it of it! It was a winner all around!
Hope y'all have a Happy Friday! Be sure to tag me on Instagram with #fuelingasouthernsoul so I can see all of your FSS recipe creations!
Want more Sous Vide Recipes?! Be sure to check out these below for more delicious ideas.
- Sous Vide Flank Steak Fajitas
- Sous Vide Tenderloin Steaks with Asparagus and Onions
- Sous Vide Top Sirloin, Farro and Compressed Watermelon Salad
- Sous Vide Beef Short Ribs with Smashed Avocado Toast
Recipe
Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing
- Total Time: 2 hours 15 minutes
- Yield: 4 1x
Description
Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing is the perfect end of summer meal. Loaded with veggies and perfectly cooked beef thanks to the sous vide, it will have you coming back for seconds every time!
Ingredients
Steak
- 1 ½ Pounds Flank Steak
- ½ Tablespoon Olive Oil
- 1 ½ Teaspoons Salt
- 1 ½ Teaspoons Pepper
Croutons
- 2 Cups Bread (french, sourdough, or any you have on hand)
- Drizzle of Olive Oil
- Pinch of Salt & Pepper
Balsamic Tomatoes & Red Pepper
- 1 Cup Cherry Tomatoes (halved)
- 1 Red Bell Pepper (thinly sliced)
- ½ Tablespoon Olive Oil
- ½ Tablespoon Balsamic Vinegar
- ¼ Teaspoon Garlic Powder
- ⅛ Teaspoon Salt
- ⅛ Teaspoon Pepper
Dressing
- 4 Ounces Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Fresh Oregano
- 1 Teaspoon Fresh Chives
- 2 Teaspoon Fresh Basil
- 1 Teaspoon Honey
- Salt & Pepper to taste
Salad
- 4 Ounces Baby Spinach
- 4 Ounces Arugula
- 8 Ounces Fresh Mozzarella Balls
- 1 Avocado (sliced)
Instructions
Steak
- Place the sous vide in a pot of water and turn on to 141 degrees - let the water heat up while you prepare your steak.
- Season both sides liberally with salt and pepper and place in a gallon size ziptop bag. Drizzle in olive oil and massage around with seasonings.
- Seal the bag air tight and place in the water, fully submerged, for 1 and a half hours.
- Once the steak has finished cooking - heat up the cast iron skillet to high heat wit ½ tablespoon of butter and olive oil.
- Sear the flank steak on both sides for 2 minutes.
- Place the steak on a cutting board and let rest for 10 minutes while you assemble your salad.
- Thinly slice and serve.
Croutons
- Preheat oven to 350 degrees.
- Cut bread into bite size cubes and place in a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to make sure each piece is coated with oil and seasonings.
- Place in the oven for 10 minutes.
- Add to salad when ready for assembly.
Balsamic Cherry Tomatoes & Red Pepper
- In a skillet, add in cherry tomatoes that have been sliced in half and a red pepper that has been thinly sliced into long strips.
- Turn on medium to medium-high heat and add in olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Sauté for 10-15 minutes until the balsamic has reduced and the tomatoes and pepper are soft.
- Add to salad when ready for assembly.
Dressing
- In a mason jar, add in olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper.
- Thinly slice and chop the fresh oregano, basil and chives. Add into the mason jar.
- Place the lid on tightly and shake for 60 seconds or until everything is combined.
Salad Assembly
- In a large bowl ass in spinach and arugula. Toss together to evenly combine.
- Add in the homemade croutons, balsamic glazed tomatoes and pepper, fresh mozzarella balls and a sliced avocado.
- Finally add in the Sous Vide Flank Steak that has been seared, rested, and sliced.
- Serve immediately with the dressing to everyones liking drizzled oil top.
- Enjoy!
Notes
- Any leftover dressing will keep in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Salad
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 564
- Sugar: 5.9 g
- Sodium: 849.8 mg
- Fat: 27.3 g
- Carbohydrates: 33.6 g
- Fiber: 8.5 g
- Protein: 49.5 g
- Cholesterol: 112.9 mg
Keywords: Sous Vide Flank Steak Salad
