Sous Vide Flap Steak with Grilled Carrots and Herbed Fresh Cheese

Instructions

1. 1

   Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 129°F (54°C) for medium-rare (see note). Set the cooking time to 1 hour. Preheat the water while you prepare the meat.

2. 2

   Season the steaks with salt and pepper. Place the steaks side by side, along with the rosemary, in a sous vide bag or a freezer bag with a slider closing. Remove all the air from the bag (see note). Submerge the bag in the preheated water. Begin cooking (1 hour).

3. 3

   Preheat the grill, setting the burners to high. Oil the grate. Remove the bag from the water.