Zaatar & Sumac Crusted Flank Steak
We used a simple sous vide machine (immersion circulator) to cook the flank steak to perfect medium rare. At home, first marinate overnight, pat steak dry then sear in a heavy skillet and finish cooking in the oven at 350F for 15 minutes or until internal temperature reaches 135F.
Author: Chef Suman Roy
Recipe type: Main
Serves: 6 servings
- In a mixing bowl, mix together all the spices (zaatar, sumac, .garlic powder & kosher salt)
- Cut the flank steak in two pieces so it is easier to manage. Dredge the beef in the spice blend to coat completely.
- Place the beef in a vacuum bag and vacuum seal the bag. Set up the immersion circulator at 131.9 F temperature, for 4 hours and sous vide cook the beef. (This temperature is set for the beef to be medium-rare. If you would like your beef medium, then increase the temperature set to 138.9 F temperature)
- Once the beef is ready, take the meat out of the bag and sear it quickly either in a preheated 425F oven for 2 minutes or in a cast iron or heavy pan. Slice and serve.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.