1. Bring meat to room temperature, about 10–15   minutes out of the fridge. Pre-heat a skillet to medium-high heat with 1 tablespoon of high-heat oil. Sear steak for 4–5 minutes per side. Cook to your desired doneness using a meat thermometer.
2. Remove from heat. Let rest for 5 minutes. Slice against the grain and serve.

1. Remove Barbacoa Flank Steak from refrigerator and let it come to room temperature, 10-15 minutes.

2. Heat outdoor grill to direct medium high heat, 400-425°F.

3. Brush steak lightly with high heat oil and grill, about 4 minutes per side for medium rare, or to your desired doneness.

4. Use a meat thermometer to check the temperature. Remove from heat and let steak rest for 5 to 10 minutes.

5. Slice steak against the grain and serve.

1. Heat a large kettle of water with a sous vide circulator to 131°F.

2. Remove steak from package and place in sous vide bag.

3. Immerse bagged steak in water bath and secure tot he side of the kettle with a clip.

4. Place in heated water bath for 90 minutes.

5. Remove steak from sous vide and blot with paper towel. Sear in a cast iron pan or grill for 1 minute per side.

6. Slice against the grain and serve.

Use a food thermometer to check for the coolest spot. Let the Barbacoa flank steak rest for 5 minutes. To serve, slice sirloin against the grain into thin strips.