Sous Vide & Seared Flank Steak

Season your flank steaks with salt and pepper or your favorite beef
rub (seasoning).

Coat the steak 30% more than you normally would as you need this for
the sous vide process to keep the flavor as the au jus is extracted from
the meat.

Make your marinade combining all wet ingredients and mix in a small
container

Place meat in a ziploc bag or vac sealed bag and place into the
refrigerator for 6-24 hours. 24 is ideal.

Set your sous vide to 125°F for 90-120 minutes (and you can even do
2-3 hours).

Remove from fridge and empty the marinade. Seal the meat in a
vacuum seal bag or place in a new ziplock bag and use the immersion
method in the sous vide.

Start your sous vide cooking now.

While the sous vide is running, peel the sweet potato and cut it into
strips like french fries (about 1/4” x 1/4” which will crisp nicely but leave
soft centers on the fries.

Season potatoes with salt, pepper and Knotty Wood BBQ Rub (which is
VERY unique and is my go to everything rub as it works with almost every
protein and every vegetagle.

30 minutes prior to the sous vide finishing, pre-heat your air fryer
and then set it to 400°F for 15 minutes and the place sweet potatoes
inside but be careful not to stack them.

At the 7 minute mark open the air fryer and shake potatoes. Then let
it run the final 8 minutes or adjust the time shorter if needed based on
your desired crispness or softness you like.

Take the flat iron steak out of the sous vide and dry it of completely.
Then place pan on stove on med high to high to get the pan ripping hot.

Sear both sides for no longer than 3o seconds per side and check
with an instant thermometer to make sure you do not exceed 127-130F
and remove immediately at that temperature and rest the steak 5-7
minutes.

Take out sweet potato fries, slice your flat iron and enjoy.