Today we’re making a Kahlua-marinated Flank Steak using the Sous Vide method with the Anova Precision Cooker. The original inspiration for this recipe comes from Feed Me Creative on the Anova website. Of course, we’ve changed it up for our personal tastes.
1 (1 1/2 pound) flank steak
2 teaspoon 4 Rivers Coffee rub. You could use 1 teaspoon each of Kosher salt and freshly ground black pepper like the original recipe
1/4 cup Kahlua, or other coffee liqueur
1 tablespoon extra-virgin olive oil (if finishing in a skillet)
1 tablespoon chopped fresh parsley or cilantro for garnish
Set the Anova Sous Vide Precision Cooker to 125°F
Season the flank steak with the 4 Rivers Coffee Rub.
Place in a large zipper lock or vacuum seal bag and add the Kahlua. Seal the bag using the water immersion technique or a vacuum sealer.
Place the bag in the water bath and set the timer for 14 hours.
Cover with plastic wrap to minimize water evaporation.
When the timer goes off, remove the steak from the water bath and pat dry with paper towels.
You can finish the steak on your stove top or on the grill. Because we are searing on medium-high heat, there will be a lot of smoke and I prefer to not set off the smoker detectors (speaking from experience). As a result, I’ll finish the steak on the grill. If using the grill you can sear direct on the grill grated or in a skillet. If using a skillet on the stove top, heat the olive oil on medium-high heat until hot (shimmering). If using a grill, make sure it is very hot.
Sear the steak on both sides, about 3 minutes per side until brown.
Let the steak rest for 10 to 15 minutes.
Sprinkle the parsley over the steak and serve.
For the detailed, step-by-step recipe, watch our Kahlua Flank Steak video.