Thursday, April 21, 2016

Sous vide steak with chimmichurri sauce and healthy crispy fries

Hello there! As you can see, I am making an effort to post recipes more frequently. Not the easiest to do as I am not at home very often these days and I only get to cook occasionally on the weekends and I am not trying new recipes as regularly either.

This one is a regular in our home. The Boy seems to enjoy it a great deal.

We discovered this fantastic butcher called Springbok Deli along our travels and have been picking up some steaks from them whenever we are able to get to them. We usually pick up about 4 steaks and get them vacuum packed and frozen when we get home.

Vacuum packing and freezing is fantastic because (1) the steaks last a long time and (2) a vacuum packed steak is perfect for the sous vide. Just defrost and into the sous vide.

I have a very simple sous vide machine which I bought for $89 from Aldi. I can't do more than 4 small steaks in it but that's all I really need since it's mostly only The Boy and I.

With these steaks I am talking about, I sous vide them because they are very thick - about 3 inches. With regular steaks, I don't bother to sous vide, since they work great on the pan or BBQ at about 6 minutes on each side for medium rare to medium, but since these steaks (they are called a Cattleman's Cut) are so thick) the only way I can guarantee they cook perfectly right through without damaging or wasting steak is to sous vide them.

I sous vide them at 58°C for a medium rare to medium steak. It's more on the medium rare side but that's what The Boy likes.

His favorite combo seams to be steak and chips, and we've had that a few times recently.

Here's what I do:

  • 1 (up to 2 or 4 depending on the size of your sous vide and how many you are cooking for) thick cut steak - about 3 inches thick, any size - VACUUM SEALED (very important!)
Note 1: your steak can be seasoned or not. If it has been vacuum sealed before seasoning, don't worry, you can season after the sous vide process

  • Depending on how you like your steak done, set your sous vide to the right temperature.
  • Set the time for your steak as well. This depends on the thickness of your steak and you need to adjust accordingly.
  • Bring your sous vide with water to the right temperature.
  • Put your vacuum sealed steak into the sous vide.
  • Start the sous vide and cook for the appropriate amount of time. I do mine for 4.5 hours for a 3 inch steak.
  • When done, remove the steak from the sous vide. Open bag and remove steak.
  • Pour out juices and pat dry and wipe clean the steak.
  • Heat a pan for searing to high heat. In the meantime, season your steak (salt, pepper, seasoning, as you like).
  • When pan is ready, sear the steak on both sides to nice brown color. Should take about 1 to 2 minutes on each side, depending on the heat of the pan.
  • Let steak sit for about 5 to 10 minutes to rest, then serve. Slice if it is thick and easier to serve sliced.
Note 2: If your steak does not come vacuum sealed from the butcher you will need to vacuum seal it yourself. If that is the case, you can season prior to vacuum sealing.

For the times of the sous vide depending on your well done you want your steak:

Steak – degree of done-ness
Medium Rare
Medium Well
Well done
71°C or higher

For further information and more cooking times and temperatures, you can check the Sous Vide Supreme website here.

With the steak recently, we've been serving it with my homemade chimmichurri sauce (such a versatile sauce) and healthy, crispy fries done in the air fryer.

Of course, you can make just about anything you like to accompany your steak. That's entirely up to you.

Just remember, the sous vide recipe above works for thick cut steaks up to about 3 inches thick.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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