The Big Man's World · by Arman Liew★ 5.0 (3)
Sous Vide Flank Steak
NUTRITION · PER SERVING125M COOK
CAL 15%·PRO 63%
CARBS 3G4% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G52% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flank steak cooked sous vide until tender and succulent, finished in a hot skillet for a seared crust. Flavored with a balsamic-mustard glaze. Elegant and precise, a restaurant-quality main course.
mainamericanbeef🍳 skilletgluten free
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 32 ounces flank steak
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
At a glance
PER SERVING · TIME 125M
CAL 15%·PRO 63%
CARBS 3G4% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G52% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2h
- Sodium
- 920mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 20mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 920MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.