Directions

1. Prepare the marinade: combine soy sauce, garlic, sesame oil and ginger.
2. Place Flank steak into a BPA-free food storage bag. Pour the marinade into the bag with the steaks, and lightly toss the steaks around to coat them in the marinade.
3. Fill a large bowl or pan with water, and use the water displacement method* to force the air out of the bag, and then seal the bag. Refrigerate for approx. 24 hours to allow the steaks to absorb the marinade and flavors. After 24 hours, remove the steak(s) from the bag of marinade, and then pat the steak dry. Discard the used marinade
4. Cook the Flank Steak by either using either the Sous Vide Method or Grilling Method as explained below.
5. Sous Vide Method: Place the marinated steaks in a new, clean BPA free food storage bag, use the water displacement method again to force the air out of the bag. Set the sous vide thermometer to 129°F for 2 hours. Preheat the water using the thermometer, and submerge the sealed steak into the water bath for the 2-hour cooking time. This will result in a perfect medium rare cook. With about 30 minutes remaining, begin to heat a cast iron skillet either in a 500°F oven or on the stovetop, or heat your grill to 500°F. The trick here is to have a piping hot skillet/cooking surface ready to go. When the sous vide finishes, remove the steak from the bag, pat the steak dry, and then brush with avocado oil to prevent sticking. Sear the steak, 30 seconds to 1 minute on both sides. Remove the steak from the heat, and allow it to rest for 10 minutes.
6. Grilling Method: Preheat the oven or a grill to 500°F. Warm up the cast iron skillet over high heat on the stovetop or in the oven then transfer to a hot stovetop - the goal here is to have a piping hot skillet or grill. Remove the steak from the bag of marinade, and pat dry. Brush the steak with avocado oil. Sear the steak for 30 seconds to 1 minute on both sides. Allow the steak to rest for 10 minutes.
7. Cut the seared steak against the grain into thin slices. Serve with soy sauce, and garnish with chopped fresh scallions and Oceans Balance Spicy Seaweed Sprinkles.
8. Serve with roasted fennel.
9. *Water Displacement Method: Zip up 80% of the bag, only leaving one corner unzipped. Fill container or pot with enough water to fully submerge the freezer bag. Place the bag in the water, gently massaging out any air pockets surrounding the food. The pressure of the water will force all the air out of the bag as you continue to submerge the bag.The perfect breakfast or brunch meal.Once the water level is just below the zip-line, seal the rest of the bag. Ensure that the bag is fully zipped so that no water can enter during the cook.