Recipe Details
Ingredients
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2tablespoonslow-sodium soy sauce (such as Bragg®)
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2tablespoonshoney
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2tablespoonsolive oil
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1tablespoonred wine vinegar
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1clovegarlic, finely chopped
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1(8 ounce)flank steak (about 1-inch thick)
Cooking Directions
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Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
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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.
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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).
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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.
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When the timer is up, remove steak from the bag and pat dry with a paper towel.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.
Tips
The flank steak tastes best if cut against the grain into thin slices.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories295 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 4g |
19% |
Cholesterol 25mg |
8% |
Sodium 559mg |
24% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 0g |
1% |
Total Sugars 18g |
|
Protein 15g |
29% |
Vitamin C 1mg |
1% |
Calcium 16mg |
1% |
Iron 1mg |
8% |
Potassium 214mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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