clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sous Vide Flank Steak Recipe [With Creamy Peppercorn Sauce]

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 2 hours and 5 minutes
  • Total Time: 2 hours and 10 minutes
  • Yield: 4 servings 1x


This sous vide flank steak is tender, succulent, and juicy, and it’s served with a creamy peppercorn sauce.


  • 1 ½2 pound flank steak
  • 2 teaspoon salt
  • 1 teaspoon black pepper

Peppercorn Sauce:

  • ¼ cup brandy
  • ½ cup beef broth
  • ½ cup heavy cream
  • teaspoon salt adjust to taste
  • 2 teaspoon whole peppercorn crushed


  1. Clip the immersion circulator to the side of a large container (I prefer this sous vide container) and heat to 129F.
  2. Pat the flank steak dry and season with half the salt and pepper on both sides.
  3. Place in a plastic bag and seal with a vacuum sealer (I like to use a Foodsaver for the best results). To make it airtight, use a ziplock bag and slowly drop it into the water while sealing it.
  4. Place the bag in the water once the water has reached the proper temperature. If it floats, clip the bag to the side to keep the meat fully submerged in the water.
  5. 2 hours in the oven
  6. Remove the bag from the water and place it in an ice bath for 10 minutes.
  7. Take the beef out of the bag and pat it dry with paper towels. Season with the remaining salt and pepper to taste.
  8. Warm a skillet over high heat with a high smoke point oil (ghee is my favorite, but you can use vegetable oil, avocado oil or coconut oil).
  9. Sear the meat for 2 minutes per side, or until a brown crust forms on each side.
  10. Remove from the skillet and set aside for 10 minutes to cool. Serve it with the peppercorn sauce, sliced against the grain (below).

Peppercorn Sauce:

  1. Reheat the skillet you used to cook the steak on medium heat while the steak rests. Cook for 1 minute after adding the brandy to deglaze (until the alcohol has burned off).
  2. Bring the peppercorns, salt, and beef broth to a simmer.
  3. Stir in the cream and cook for 3-4 minutes, or until the sauce coats the back of a spoon. If desired, season with additional salt.


To cook evenly on all sides, the beef must be flat in the bag.

For cooking, make sure the plastic bag is airtight.

Before adding the beef to the skillet (or grill), make sure it’s searing hot – it should be smoking. This allows for the formation of a nice crust without overcooking the meat.

Instead of a skillet, the steak can be seared on the grill.

If you’re not going to sear the steak right away after removing it from the sous vide, cool it in ice water and store it in the fridge or freezer.

  • Category: Beef
  • Method: Sous Vide
  • Cuisine: American, French


  • Serving Size: 4 servings
  • Calories: 457kcal
  • Sugar: 1g
  • Sodium: 1697mg
  • Fat: 12g
  • Saturated Fat: 12g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 50g
  • Cholesterol: 177mg

Keywords: Sous vide recipe, sous vide, sous vide beef flank recipe, beef flank sous vide

error: Alert: Content is protected !!