SV/Grilled Flank, With Questions...

[darita]

Only my third SV cook, so bear with me. After some study, I SV @ 133* for 20 hrs. 30 Seconds each side, on a hot grill. I wanted to make sure the meat was tender and just above M-Rare. The flank came our very tender and moist, but not juicy. Slices were easily cut with a fork, but it wasn't mushy at all. It was just like eating tender roast beef. Not ever having had flank before, I expected juice flowing with each cut, but that didn't happen. It was nicely moist, but not juicy. Is that the way flank should be?
First, how do you SV your flank and does it come out tender as tender as mine did? Secondly, would skirt steak be a similar cook? Thanks for the help.

 

[Mike Twangzer]

That looks really good. Where did you get the 20 hr timeframe ? I mjust did a tri-tip for 6.5hrs but next time I'm going for 10.

 

[darita]

Amazing Food Made Easy website has many SV recipes. He recommends 131* for 12 to 24 hrs. What was practical for me was 20 hrs., however next time, I'll try for less time and try to get more juices in the meat. Again, it was in no way dry, but it wasn't dripping juice like I wanted.
https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/flank-steak

 

[Mike Twangzer]

If you haven't already ... check this dude out .... fun channel on SV May not agree with everything but have a look ... https://www.youtube.com/c/sousvideeverything