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!
The Joule Sous Vide Experience
I really want to share my experience with the Joule. This is not an ad, but want to give you some insight into what I thought about it. For one, it is small and sleek, I’m glad it wasn’t a bulky one like some I have seen. My recommended cooking temperature was 129 degrees f. It took around 7-10 minutes to reach the temperature, and I was surprised by how quickly it was reached. My steak was a little bit over 1 1/2 inches in thickness, and I opted for medium-rare. Altogether, it took 1 hour in the water bath! I brought gallon-size heavy-duty zip lock bags and placed a few springs of thyme and butter cubes in them. I seasoned on both sides with kosher salt and black pepper, then over a hot skillet quickly seared for 1 minute on each side.
Check out the recipe here! Chef Steps Steak
Okay, now back to the recipe!
Pickled Green Tomato Salsa Verde Recipe
The pickled green tomato salsa verde is quick to put together. Making pickled green tomatoes is really simple. I sliced them pretty thing to do more of a quick pickle. As I’ve said before, I love pickling! This salsa verde is great to cut through the fatty delicious steak. Light and refreshing, you get a nice sweet-tart crunch from the pickled tomatoes and then the earthiness and a little heat from the parsley and chile de árbol. I was happy with how it turned out and paired with the steak, I hope y’all enjoy it as much as I did!
- 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
- Place the tomatoes in a medium bowl. In a small saucepan, over medium-high heat, toast the spices for a few seconds, and then add the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the liquid over the tomatoes and cover with a plate to make sure they are submerged. Let cool to room temperature. Let pickle for at least 1 hour
- Once tomatoes are pickled, dice them and place them into a bowl. Add the parsley, capers, olive oil, pickling liquid, chile de árbol, salt and black pepper. Stir and let sit for a few minutes.
- For your steak, you can either sous vide it (link in post on how to sous vide) or you can cook the steak to your liking. After your preferred doneness is reached, spoon some of the pickled green tomato salsa verde over it and enjoy!