Marinade the steak by mixing the balsamic vinegar, honey, soy sauce, Worcestershire sauce, minced garlic, 1 tablespoon of olive oil, and mustard in a zip-lock bag with the steak.
Make sure the steak is completely covered with the marinate sauce. Leave it in the refrigerator for 30 minutes to 2 hours. This will tenderize and soften the fibers of the steak.
To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 133°F (56°C).
Transfer the steak after marinating into a new zip-lock bag.
Now, for the ‘Water displacement’ technique, you will need to close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Cover the Sous Vide with several aluminum foils completely to avoid the evaporation of water. Leave it to cook for 6-8 hours.
When the timer is off, transfer the steak from the bag to the refrigerator to cool off for 10 minutes.
Remove all the excess moisture of the steak with a paper towel, sprinkle some salt, and pepper to taste and drizzle some olive oil on both sides.
Sear each side of the steak on a hot skillet put on a medium-high heat flame for 1 minute on each side.
Slice the steak and dish it up with some creamy mashed potatoes and cooked vegetables.