# Flank Steak Cook Time

**URL:** <https://community.anovaculinary.com/t/flank-steak-cook-time/5712>\
**Category:** Anova Precision® Cooker\
**Created:** [April 2, 2017, 12:40am UTC](https://community.anovaculinary.com/t/flank-steak-cook-time/5712 "2017-04-02T00:40:28Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![DAP](https://avatars.discourse-cdn.com/v4/letter/d/4bbf92/32.png) [@DAP](https://community.anovaculinary.com/u/DAP)\
**Post date:** [April 2, 2017, 12:40am UTC](https://community.anovaculinary.com/t/flank-steak-cook-time/5712/1 "2017-04-02T00:40:28Z")

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I’m planning to cook two 2lb flank steaks with chimichurri sauce. Has anybody had any experience with flank steak cook time and temperature?

The Anova app suggest 90 minutes @ 131, but I have seen posts on the Internet suggesting cook times from 6 hours to 2 days. Why the disperity and what is right?

Also, if anyone has a great chimichurri sauce recipe, that would be great!

Thanks in advance !

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [April 2, 2017, 12:38pm UTC](https://community.anovaculinary.com/t/flank-steak-cook-time/5712/2 "2017-04-02T12:38:34Z")

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Sorry no experience with flank steak for me. When I make it the time under the broiler is relatively short and then I cut it for sandwiches. I might try it someday.

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [April 2, 2017, 2:35pm UTC](https://community.anovaculinary.com/t/flank-steak-cook-time/5712/3 "2017-04-02T14:35:36Z")

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The longer cook times are going to yield a more tender steak.There comes a point though when it’s going to pass from steak to tender to mush. I can’t necessarily say when that is for flank steak, as I typically grill them.

A long article, but a good read on steak cooking times and what happens along the way can be found here:

> **[Sous Vide Steak Guide | The Food Lab](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)**
>
> Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines to FAQs to searing and serving tips.

Here’s a good recipe for a Cuban chimichurri sauce - you can just substitute parsley for cilantro if you want the more traditional Argentinean version.

> **[Chimichurri Sauce for Meat.](https://icuban.com/food/chimichurri.html)**
>
> Chimichurri, our Cubanized version of this Argentinean sauce, which uses cilantro instead of parsley. Three Guys. Three Guys. Hundreds of recipes. On the web since 1996.