Ingredients
2
2 servings
- •2 tablespoons low-sodium soy sauce (such as Bragg®)
- •2 tablespoons honey
- •2 tablespoons olive oil
- •1 tablespoon red wine vinegar
- •1 clove garlic, finely chopped
- •1 (8 ounce) flank steak (about 1-inch thick)
Instructions
- Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
- Trim any surface fat from steak. Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).
- Remove steak from marinade and shake off excess liquid; discard marinade. Place steak into a food-grade polyethylene bag and vacuum seal or use the water immersion method to remove all air. Submerge the bag in preheated water; set the timer for 3 hours.
- When the timer is up, remove steak from the bag and pat dry with a paper towel.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.
Nutritional Facts
Per 2 servings
- Calories: 295
- Carbohydrate: 20g
- Fat: 18g
- Fiber: 0g
- Protein: 15g
- Sugar: 18g
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