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Date night done right—this sous vide flat iron steak brings big flavor, perfect doneness, and a smooth basil tomatillo groove for your weekend dinner or special occasion meal.
Your favorite flavorphile here, laying down a little sizzle for your soul. This ain’t just steak—it’s a sous vide flat iron steak cooked slow and low till it’s melt-in-your-mouth tender, then seared for that caramelized finish that makes the crowd say mmm-hmm. Flavor peeps, this one’s got rhythm, texture, and a touch of love in every bite.
Normally when cooking steak traditional way you would marinate flat iron steak, but sous vide is a great technique that allows you to bypass marinating. Flat iron (aka blade steak) is flat like flank steak but tender like filet mignon.
Flavor Profile: Rich beef flavor shines through with a buttery, umami depth, balanced by the tangy-herbal brightness of basil tomatillo salsa.
Texture Profile: Perfect edge-to-edge doneness—juicy, velvety, and fork-tender from the sous vide bath, finished with a crisp sear that locks in all that flavor.
Cooking Technique & Time: Cook flat iron steak sous vide at 132°F for 2 hours for a medium-rare finish, then sear quickly in a hot cast-iron skillet for 1 minute per side to build that beautiful crust.
What the Basil Tomatillo Salsa Contributes
The basil tomatillo salsa brings a bright, tangy kick that cuts through the steak’s richness while adding a pop of green freshness. It’s the flavor bridge that ties smoke, sear, and tenderness into one harmonious bite.
Beats and Eats (music to pair with blade steak)
This steak grooves with Keith Sweat’s slow jam energy—smooth, confident, and built to impress. The sous vide technique keeps things steady and patient, while that final sear is pure passion. Pour a glass of red, press play, and let the steak—and the song—remind you that flavor and love both get better when you take your time.
Secrets to Making Flavorful Tender Steak
Follow these tried and true methods to get the best flat iron steak. These are test kitchen certified!
- Season generously before sealing for deeper flavor infusion.
- Pat the steak dry before searing for a crisp crust.
- Let it rest for 5–10 minutes after searing to keep those juices locked in.
- Use quality olive oil and ripe tomatillos for a vibrant salsa finish.
- Alternatively serve with chimichurri sauce.
Serve this sous vide flat iron steak recipe with grilled sweet potatoes, steakhouse creamed spinach, and chased with red wine sangria.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Sous Vide Flat Iron Steak
Ingredients
- 1 ½ pound flat iron steak
- ½ tablespoon kosher salt
- ½ tablespoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 small shallot diced
- 4 cloves garlic minced
- 2 medium tomatillos diced
- 2 red jalapenos seeded and diced
- 3 basil leaves chopped
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Method
- Attach the Anova Sous Vide Cooker to the container of your choice, and preheat a sous vide bath to 136°F for medium-rare
- Season the steak lightly with salt and pepper. Vacuum seal the steak if using a vacuum sealer. Otherwise usa a ziplock bag; partially seal it removing as much air as possible, then use the water displacement method by placing the bag in the water (always keeping the opening above the water line) to push the rest of the air out before sealing it.
- Submerge the pouch in the water oven and cook for 3 hours.
- Remove the steak from the pouch and pat it dry with paper towels.
- Heat cast iron skillet on high heat, add½ tablespoon oil and then sear the steak about 1 minute a side.
- Remove the steak and let rest for 5-10 minutes. Letting the steak rest is crucial so don't skip this step
- Slice the steak against the grain and arrange on serving plates.
- Place all ingredients in blender or food processor and pulse to make coarse paste. Alternatively, just chop everything finely via a knife and mix well in a bowl.
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