Place soy sauce, honey, balsamic vinegar, garlic, and ginger In a medium bowl and whisk to combine.
¼ cup soy sauce, ¼ cup honey, 2 tbsp balsamic vinegar, 1 tsp minced garlic, 1 tbsp minced ginger
Add vegetable oil and whisk to combine
½ cup vegetable oil
Salt and pepper both sides of the flank steak and place in a Ziplock bag.
1 tsp salt, 1 tsp pepper, 1 ½ pounds flank steak
Pour marinade over flank steak and seal bag squeezing as much air out as possible.
Place sous vide weights in another Ziplock bag and put the marinated steak inside and seal, again taking out as much air as possible.
Fill the sous vide container with water and set the temperature of the sous vide.
Immerse flank steak in water and keep in sous vide for 2 hours.
After 2 hours, remove the steak from the sous vide container and discard the marinade. Pat the steak dry.
Preheat grill to 450.
Spray grill with cooking spray and grill the flank steak for 3 minutes per side for medium rare.
Remove from the grill and let the meat rest for 10 minutes so juices can redistribute.
Slice meat across the grain and serve.
Notes
Sous Vide TemperaturesVery Rare to Rare: Cool red center, 120°F to 128°F 1 to 2 ½ hours Medium-rare: Warm red center, 129°F to 134°F, 1 to 4 hours Medium: Hot pink center, 135°F to 144°F, 1 to 4 hours Medium-well: Mostly brown center, 145°F to 155°F, 1 to 3 ½ hours Well done: No color in meat, 156°F and up, 1 to 3 hoursIngredient Notes:◦ Ginger: Fresh ginger is a must in this recipe. Powdered ginger doesn't add the same bright flavor.◦ Balsamic vinegar: Since you are using this vinegar, in a marinade I'd skip the more expensive, aged vinegar that you'd drizzle over these Caprese skewers and use a moderately priced bottle instead.Instruction Notes:✔️ The meat can be in the water for 1 to 4 hours. The meat will never overcook because the temperature stays the same, however, the longer you leave the meat in the water will change the texture of the meat. We recommend keeping the steak in for 2 hours.✔️ If you are using frozen meat, add 30 minutes to the cooking time.✔️ Make sure you use enough water so the food can be fully submerged.✔️ Be sure the bag is sealed! Use a food saver to vacuum seal the bag or push as much air as possible out of a zipper bag when closing for best results.✔️ Use weights to ensure the food stays submerged in the water otherwise it will be undercooked.✔️ Pat the food dry before searing to get a nice caramelized color.✔️ Let meat rest after grilling to let the juices redistribute. Failing to do this results in dry meat with less flavor.