Hello foodies, Austin here from Beyond the Bayou Blog bringing you tasty recipes whenever possible. One such recipe we will try today is Sous Vide Steak a must try for you.
So, I finally bit the bullet and invested in a sous vide machine. Like for real, what took me so long!? I received an email from Chef Steps offering a discount on their Joule and just went for it. I decided to go to my local butcher shop in Downtown McKinney and splurged on a beautiful Wagyu steak!
I followed Chef Steps recipe for the Ultimate Steak Recipe and I’m not looking back! Extremely tender and juicy, the sear was on point and took no time. I paired this great-tasting tangy pickled green tomato salsa verde to spoon on top!
You guys are not going to want to miss this! If you do not own sous vide machine, it is perfectly fine to cook your steak the old-fashioned way on the stove, but you don’t want to miss out on this pickled green tomato salsa verde! Loved this? Try more steak recipes like Tomahawk Steak Grill and Cast Iron Skillet Steak.
Why Sous Vide Steak?
- Sous vide cooking is incredibly precise, ensuring that your steak reaches the exact doneness you desire without the need to constantly check or disturb it. Unlike traditional cooking methods like pan frying or grilling, sous vide guarantees uniform doneness throughout the entire steak.
- Whether you prefer medium-rare or any other doneness, your steak will be consistent from edge to center.
- One of the best parts of sous vide cooking is its hands-off approach. You don’t have to constantly flip or monitor the steak; the sous vide machine handles everything, including letting you know when it’s ready.
- Another benefit is the flexibility in serving time. Since sous vide cooking brings the steak to a safe temperature that prevents bacterial growth, you have a wide window to serve it.
- Even if you get distracted, your steak will remain perfectly cooked and delicious for up to half an hour later!
Overview: How To Make Sous Vide Steak?
This pickled green tomato steak recipe is a burst of tangy and savory flavors that will elevate your dining experience. Starting with thinly sliced green tomatoes, they are pickled in a delightful blend of coconut vinegar, spices, and a touch of sweetness from sugar.
After an hour of pickling, the tomatoes are diced and mixed with Italian parsley, capers, and a zesty salsa verde made with olive oil, chile de árbol, and fresh black pepper. Meanwhile, your steak of choice is cooked to perfection, whether sous vide or using traditional methods.
Once done, generously spoon the tangy pickled green tomato salsa over the steak, creating a harmonious blend of flavors that will tantalize your taste buds. This dish is not just a meal; it’s a culinary adventure that promises to impress and delight with every bite. For a different version try Steak Fingers.
Mouthwatering Sous Vide Steak Recipe
Equipment
- Medium bowl
- Small Saucepan
- Plate (for covering tomatoes during pickling)
- Knife and Cutting Board
- Bowl for mixing salsa verde
Ingredients
- 1 1/2 pounds green tomatoes thinly sliced
- 1 1/2 cups rice wine vinegar or apple cider vinegar I used coconut vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 tablespoon kosher salt
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon mustard seeds
- 2 tablespoons Italian parsley minced
- 1 teaspoon capers minced
- 1/4 cup olive oil
- 4 tablespoons pickled green tomatoes small diced
- 2-3 tablespoons pickling liquid
- 1/2 teaspoon chile de árbol minced
- 1/2 teaspoon kosher salt
- a few cracks of fresh black pepper
- 1 steak of your choice of cut
Instructions
- Thinly slice green tomatoes and place them in a medium bowl.
- Toast coriander and mustard seeds in a small saucepan, then add vinegar, water, sugar, and salt. Bring to a boil and pour over tomatoes. Cover with a plate and let pickle for at least 1 hour.
- Dice pickled tomatoes and mix with parsley, capers, olive oil, pickling liquid, chile de árbol, salt, and black pepper.
- Cook steak to desired doneness (sous vide or traditional methods).
- Spoon pickled green tomato salsa verde over cooked steak.
- Enjoy your flavorful and tangy pickled green tomato steak!
Nutrition
Possible Variations and Substitutions!
- Herb Infusion: Enhance the pickling liquid with fresh herbs like thyme, rosemary, or basil for added aroma and flavor complexity.
- Citrus Zest: Add grated lemon or lime zest to the pickling liquid for a bright and citrusy undertone to the pickled tomatoes.
- Spice Blend: Customize the spice mix by incorporating smoked paprika, cumin, or chipotle powder for a smoky and spicy kick.
- Vinegar Variation: Experiment with different types of vinegar such as balsamic vinegar or sherry vinegar to create unique flavor profiles.
- Protein Swap: Instead of steak, try this salsa verde with grilled chicken, shrimp, or even tofu for a vegetarian option.
- Texture Contrast: Include diced avocado or mango in the salsa verde for a creamy and fruity contrast to the tangy pickled tomatoes.
- Garnish Options: Sprinkle chopped fresh cilantro, green onions, or toasted sesame seeds over the dish before serving for added freshness and crunch.
What to Serve with Sous Vide Steak?
- Roasted Vegetables Medley
- Deviled Egg Potato Salad
- Potato Gnocchi
- Green Beans And Potatoes
- Cornbread Casserole
Storing and Managing Leftovers!
- Separate Storage: Store the pickled green tomato salsa verde and the cooked steak separately to maintain their individual flavors and textures.
- Air-Tight Containers: Use air-tight containers to store the pickled tomatoes and salsa verde in the refrigerator. This helps preserve their freshness and prevents them from absorbing other odors.
- Labeling: Clearly label the containers with the date of preparation to track freshness and ensure timely consumption.
- Refrigeration: Keep the pickled tomatoes and salsa verde refrigerated and consume within 3-4 days for optimal flavor and quality.
- Freezing: While the pickled tomatoes can be frozen for longer storage, the salsa verde is best enjoyed fresh. Freeze the pickled tomatoes in a freezer-safe container, leaving some room for expansion, and consume within 2-3 months for the best taste.
- Thawing: When ready to use the frozen pickled tomatoes, thaw them in the refrigerator overnight or at room temperature for a few hours. Avoid thawing them in the microwave as it can affect their texture.
- Reheating: If reheating the steak, do so gently to avoid overcooking. Sous vide or gently warm in a low-temperature oven to preserve its tenderness.
Frequently Asked Questions (FAQs)
Q: What kind of steak is best for sous vide?
A: For sous vide cooking, the best steak cuts include ribeye, filet mignon, and New York strip due to their tenderness and ability to hold moisture, resulting in juicy, perfectly cooked steaks.
Q: What is the best sous vide steak temp?
A: The best sous vide steak temperature depends on your preference, but a common recommendation is around 130-135°F (54-57°C) for medium-rare, ensuring juicy and tender results.
Q: What about deep-frying the steak instead of searing after cooking sous vide?
A: Deep-frying the steak after cooking sous vide creates a crispy and flavorful crust while keeping the inside tender and juicy. It adds a delightful texture contrast to the dish.
Q: Can You Sous Vide a Frozen Steak?
A: Yes, you can sous vide a frozen steak. Simply adjust the cooking time to account for the frozen state, ensuring that the steak reaches the desired doneness while maintaining its tenderness.
Q: Can I grill the steak?
A: Yes, you can grill the steak for a delicious charred flavor. Preheat the grill, cook the steak to your desired doneness, and then top it with the tangy pickled green tomato salsa verde.
