Sous Vide: Flank Steak emerges from a vacuum-packed bag after a 12 hour Jacuzzi at 60 C or 140 F, transformed into a succulent, perfectly cooked, piece of meat
Crispy Orange and Meyer Lemon Beef. Thin slices of flank steak are marinated and then fried twice. Served with a luscious zest-based sauce. Delicious over rice.