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Sous Vide Flank Steak Salad in a silver bowl on a white table showing 3/4 off t

Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing

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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!




  • 1 1/2 Pounds Flank Steak
  • 1/2 Tablespoon Olive Oil
  • 1 1/2 Teaspoons Salt
  • 1 1/2 Teaspoons Pepper


  • 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)
  • 1/2 Tablespoon Olive Oil
  • 1/2 Tablespoon Balsamic Vinegar
  • 1/4 Teaspoon Garlic Powder
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper


  • 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


  • 4 Ounces Baby Spinach
  • 4 Ounces Arugula
  • 8 Ounces Fresh Mozzarella Balls
  • 1 Avocado (sliced)



  1. 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.
  2. 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.
  3. Seal the bag air tight and place in the water, fully submerged, for 1 and a half hours.
  4. Once the steak has finished cooking - heat up the cast iron skillet to high heat wit 1/2 tablespoon of butter and olive oil.
  5. Sear the flank steak on both sides for 2 minutes.
  6. Place the steak on a cutting board and let rest for 10 minutes while you assemble your salad.
  7. Thinly slice and serve.


  1. Preheat oven to 350 degrees.
  2. Cut bread into bite size cubes and place in a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and sprinkle with salt and pepper. Toss to make sure each piece is coated with oil and seasonings.
  4. Place in the oven for 10 minutes.
  5. Add to salad when ready for assembly.

Balsamic Cherry Tomatoes & Red Pepper

  1. 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.
  2. Turn on medium to medium-high heat and add in olive oil, balsamic vinegar, salt, pepper, and garlic powder.
  3. Sauté for 10-15 minutes until the balsamic has reduced and the tomatoes and pepper are soft.
  4. Add to salad when ready for assembly. 


  1. In a mason jar, add in olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper.
  2. Thinly slice and chop the fresh oregano, basil and chives. Add into the mason jar.
  3. Place the lid on tightly and shake for 60 seconds or until everything is combined.

Salad Assembly

  1. In a large bowl ass in spinach and arugula. Toss together to evenly combine.
  2. Add in the homemade croutons, balsamic glazed tomatoes and pepper, fresh mozzarella balls and a sliced avocado.
  3. Finally add in the Sous Vide Flank Steak that has been seared, rested, and sliced.
  4. Serve immediately with the dressing to everyones liking drizzled oil top.
  5. Enjoy!


  • 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


  • 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
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