This will be another quick post for there is nothing complicated about cooking sous vide. Flank steak has a wonderful texture and flavour. Bison flank steak is probably more tender and more delicate in flavour as well. I rolled up the flank steak and tied it up like a small roast. Then cooked it sous vide for 1 hour and deep fried it for about 1 minute at 375F. I had previously seasoned the meat with just salt before vacuum sealing.
The meat cured in the refrigerator for about 2 days until I was ready to cook. Next time I will probably cook it for another hour just to get a slightly softer texture. It wasn’t off by much though. I loved it. Happy long weekend! Happy grilling and get ready for some fall season cooking. My favorite.
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