48 Hour Sous Vide Flank Steak with Corn, Blackbean, and Tomato Salad

My last sous vide flank steak cooked for 24 hours, and didn't quite hit that tenderness that is a hallmark of sous viding. This time, I left it in for an extra day, and pulled it out after a full 48 hours at 134 degrees. The result? Unbelievably tender, full of flavor, and nearly rib-eye like.  I quickly seared in in butter in a smoking hot cast iron pan just before plating to give it a bit of color.  I plated it with a red leaf lettuce salad tossed with olive oil, freshly squeezed lemon juice, and sea salt; then topped the beef and salad with a salad of roasted corn, black beans, red onion, tomato, parsley, and lime juice. This just might be the perfect summer meal - cool salad, flavorful meat, and not much effort to make!

The beef is MAGICAL.  The sous vide does it's most miraculous transformations on the less tender cuts, and this is no exception. Heaven.