Who already cooked using the sous vide technique knows is worth all the attention. The steak is very tender, keeping all it's flavors and natural juice. You don't necessarily need to have all the special stuff to make it, a pan with hot water and a little patience to wait the cooking is enough and you'll have the most succulent meat that you ever ate.
500g flank steak
50ml olive oil
80ml red wine
200g string bean
150g red bell pepper
150g yellow bell pepper
Season the meat with oil, wine, cumin and marjoram. Add the salt and pepper in moderation 'cause it's accentuate in the cooking. Place the meat and season in a bag, close it very well and let's marinate in the fridge for 12 hours.
Heat abundant water into a large pan, place a plate on the bottom.
Well heat a skillet and place the beef with the fat (if it have) in contact with the skillet. Let brown, brown on the other side. It doesn't to cook the meat in this stage.
Put the steak into a resistant plastic bag and put into the hot water, trying to force all the air out the bag. Seal the bag and let cook for about 3 hours, in minimum heat, do not let the water boil.
Remove the bag from water and serve the flank steak with the sauteed vegetables.
Cut the carrots into Julienne, the string beans in the same size of carrot, also the bell peppers. Boil the carrot for 4 minutes or just until is tender. Quickly boil the string beans and bell peppers just until is slightly tender.
Heat well a skillet in high heat and sauté the vegetables in a little olive oil, moving the skillet. Season with salt and pepper and serve with the flank steak.
Cook's tip: Click here to see a very explanatory video of the Sous vide technique using a common pan. Sadly the video is in Portuguese, but you can see the images.
Serve: 4 small portions.