Sous Vide Steak with a Baby Potato Salad
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4)
Steak:
4 Thick rib-eye fillets
Sauce per sous vide bag:
1½ tablespoons sesame seed oil
1½ tablespoons grape-seed oil
2 cloves garlic – thinly sliced
Salt and pepper to taste
Baby new potato salad:
1kg (2.2lb.) baby new potatoes
1 tablespoon olive oil
1 teaspoon butter
1½ cups cleaned broad beans
½ teaspoon sweet paprika
½ cup chopped parsley
Salt and pepper to taste
Method:
Pre-heat a large saucepan of water to 130°C (266°F)
Sous Vide:
Place each rib-eye steak into a sous vide bag, along with the sesame seed oil, grape-seed oil, sliced garlic, salt and pepper.
Vacuum and seal the 4 bags.
Place the bags in the water and allow them to sous vide for 2 hours.
Baby new potato salad:
Add a ¼ cup of water to a microwave-safe container.
Place the lid on and cook on high in a microwave oven for 6 minutes.
Drain and pat the potatoes down with paper towel.
Heat the olive oil and butter in a medium to large-sized frying pan.
Add the potatoes.
Gently fry until lightly golden brown. (About 5-10 minutes)
Add the broad beans, sweet paprika, salt and pepper to the frying pan.
Stir Through.
Remove the frying pan from the heat and set aside.
Steak:
Heat a clean frying pan to medium/high.
Fry each rib-eye steak until a nice even crust forms on each side.
Serve hot with the potato salad.
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