Food: Flank Steak Source: Plated Temperature: 130°F / 54.4°C Time: 6 hours Device: Nomiku Recipe: Seasoned with paprika and topped on an escarole salad with sunchokes, marcona almonds and a citrus dressing. https://www.plated.com/recipes/flank-steak-with-escarole Notes: I was planning on cooking the flank steak for 24-48 hours after reading suggestions by Douglas Baldwin. Six hours in, I took a peak and noticed a ton of blood accumulated in the bag and the steak took on a white ghostly color. I thought something went wrong and that I’d need to toss it… I got impatient decided to investigate… I coated the steak with sweat paprika, salt, pepper and olive oil. I browned the steak with a propane blowtorch. It actually turned out fine. When I cut into the steak it was a perfect medium rare pink. It was delicious, though I wish I had left it in for a over 24 hours since there was still some tough muscle fiber which would have likely broken down with more time.
I’m perplexed with why the surface of my flank steak took on a white color. If anyone knows why the steak looked so white on the outside, please leave a comment… I’ve never seen this when cooking beef sous-vide, but it’s also my first time with flank steak.
Never seen this before but it could be due to the seasoning or brine. A brine would make it more pink—- what else did ya put in there?