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–+ servings

Sous vide flank steak tacos

Enjoy this yummy comfort food in your own home
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Keyword: blackstone, comfort food, flanksteak, grilled food, sous vide, tacos
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Servings: 4 people
Calories: 727kcal
Cost: $30

Equipment

  • Sous vide

Ingredients

  • 2.5 pounds flank steak Cleaned and trimmed of any fat
  • 12 to 16 Flour tortillas
  • 1 tsp garlic powder
  • 5 lime, slices
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/2 orange bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 3 tbsp olive oil divided 3 times
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayanne pepper
  • 1 1/2 tsp salt 1/2 tsp salt for peppers
  • 1 tsp pepper 1/2 tsp pepper for peppers
  • 1/4 cup cilantro leaves
  • 6 oz chihuahua cheese shredded
  • 5 oz salsa verde

For pico de gallo

  • 2 cups tomatoes diced
  • 3/4 cup red onion finely chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 1 tsp salt
  • 1/2 lime juiced
  • 1 tbsp cilantro finely chopped

Instructions

  • Cover meat with plastic wrap. Use a meat tenderizer to pound out the flank steak.
  • Rub flank steak with 1 tbsp of olive oil, cumin, cayenne pepper, salt, pepper and chili powder. Place into a Ziploc or vacuum sealed bag. Add in cilantro and lime juice. Place into sous vide at 130 degrees for 3 hours.
  • Add all the pico de gallo ingredients into a bowl and set aside.
  • Slice all bell peppers and place into a bowl, Add 1 tbsp of olive oil, salt and pepper to taste.
  • Pre heat oven to 350 degrees. Fire up your grill, place meat on grill for 2 minutes per side. Add oil to a cast iron or non stick skillet. Toss peppers in the pan and cook for 5 to 6 minutes for firm peppers or 10 minutes for soft peppers. Stir often. Place tortillas on a foil line largw baking sheet. Add equal amounts of cheesse to each tortilla. Cook for 5 minutes or until cheese has an even melt.
  • Assemble tacos with meat, peppers, and then pico last. Top with cilantro, salsa verde and lime juice, serve and enjoy!

Nutrition

Serving: 3tacos | Calories: 727kcal | Carbohydrates: 17g | Protein: 73g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 213mg | Sodium: 1306mg | Potassium: 1492mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3028IU | Vitamin C: 88mg | Calcium: 399mg | Iron: 6mg