-
Preheat sous vide to 55 degrees celsius.
-
Season flank steak with salt, pepper, rosemary, thyme, and garlic on both sides. Place in large gallon sized bag and place in your hot water bath.
-
Sous vide for 90 minutes.
-
Preheat grill to 400 degrees. Take steak out of bag and grill for about 3 minutes on each side. Let rest for 10 minutes before you cut into it.
-
While your steak is resting, heat up a small saucepan with your balsamic vinegar and strawberry jam over medium heat. Let reduce until it is a nice thick consistency.
-
Cut your steak and toss some microgreens on top before you drizzle it with your reduction. Drizzle quick before your reduction starts to become a jelly. Serve immediately.