Sous Vide Steak Recipe “With Pickled Green Tomato Salsa”

So, I finally bite 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.

What Does Sous Vide Steak Mean?

Have you ever heard the term “sous vide” and wondered what it means? “Sous vide” is French for “under water.” So, when I say we will cook this steak sous vide, I mean we will cook it in water using a sous vide machine.

This machine keeps the water at a constant temperature, cooking the steak to your preferred doneness without overcooking. It might sound odd, but I promise it’s a fantastic way to get juicy, perfectly cooked steak every single time.

Why You Should Try Sous Vide Steak?

• Precise Doneness: Sous vide cooking ensures your steak reaches the exact doneness you want without constantly checking it. Unlike pan frying or grilling, sous vide gives you even doneness throughout the steak.
• Consistent Results: Whether you love medium-rare or another level of doneness, your steak will be consistent from edge to center.
• Hands-Off Cooking: One of the best parts is the hands-off approach. No need to flip or monitor the steak; the sous vide machine does it all and lets you know when it’s ready.
• Flexible Serving Time: Sous vide cooking keeps the steak at a safe temperature, preventing bacterial growth, so you have a wide window to serve it.
• Perfectly Cooked, Even If You’re Busy: Even if you get distracted, your steak stays perfectly cooked and delicious for up to half an hour later!
• Give sous vide a try and enjoy the easiest, most consistent steak cooking method!

Overview: How To Make Sous Vide Steak?

Step 1: Slice the Green Tomatoes

First, take 1 1/2 pounds of green tomatoes and slice them thinly. Place these slices into a medium-sized bowl. This will be the base for your pickled green tomatoes.

Step 2: Prepare the Pickling Liquid

In a small saucepan, toast 1/4 teaspoon of coriander seeds and 1/4 teaspoon of mustard seeds until they become fragrant. Then, add 1 1/2 cups of rice wine vinegar (or apple cider vinegar; coconut vinegar can also be used), 1/2 cup of water, 1/2 cup of sugar, and 1 1/2 tablespoons of kosher salt. Bring this mixture to a boil.

Step 3: Pickle the Tomatoes

Once the pickling liquid is boiling, carefully pour it over the sliced green tomatoes in the bowl. Cover the bowl with a plate to ensure all the tomatoes are submerged in the liquid. Let this mixture sit and pickle for at least 1 hour. This allows the flavors to meld and the tomatoes to soften slightly.

Step 4: Make the Salsa Verde

While the tomatoes are pickling, dice 4 tablespoons of the pickled green tomatoes once they are ready. In a separate bowl, combine these diced tomatoes with 2 tablespoons of minced Italian parsley, 1 teaspoon of minced capers, 1/4 cup of olive oil, 2-3 tablespoons of the pickling liquid, 1/2 teaspoon of minced chile de árbol, 1/2 teaspoon of kosher salt, and a few cracks of fresh black pepper. Mix everything well to create your tangy and flavorful salsa verde.

Step 5: Cook the Steak

Choose your favorite cut of steak and cook it to your desired level of doneness. You can use traditional methods like grilling or pan-searing, or try sous vide for precise temperature control. Once cooked, let the steak rest for a few minutes to retain its juices.

Step 6: Serve and Enjoy

After the steak has rested, slice it against the grain for tenderness. Spoon the pickled green tomato salsa verde generously over the steak. The bright, tangy flavors of the salsa verde complement the rich, savory steak beautifully.

Enjoy your delicious and tangy pickled green tomato steak, a dish that combines the best of fresh and pickled ingredients for a unique culinary experience!

Variations and Substitutions that I Tried Myself!

1. Herb Infusion: Enhance the pickling liquid with fresh herbs like thyme, rosemary, or basil for added aroma and flavor complexity.
2. Citrus Zest: Add grated lemon or lime zest to the pickling liquid for a bright and citrusy undertone to the pickled tomatoes.
3. Spice Blend: Customize the spice mix by incorporating smoked paprika, cumin, or chipotle powder for a smoky and spicy kick.
4. Vinegar Variation: Experiment with different types of vinegar such as balsamic vinegar or sherry vinegar to create unique flavor profiles.
5. Protein Swap: Instead of steak, try this salsa verde with grilled chicken, shrimp, or even tofu for a vegetarian option.
6. Texture Contrast: Include diced avocado or mango in the salsa verde for a creamy and fruity contrast to the tangy pickled tomatoes.
7. 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?

This dish is quite versatile and can be paired with a number of side dishes and sauces. I just love to bring changes to my cooking style and food. Thus, creating a different flavor by pairing my dish with varied sides has always been my concern. Here you go with some of the best paired combinations of the dish to make your dinner table over-crowded.

• Roasted Vegetables Medley
• Deviled Egg Potato Salad
• Potato Gnocchi
• Green Beans And Potatoes
• Cornbread Casserole

Store Your Leftovers This Way!

Although, my steak recipes barely comes with the leftovers, as they are just delicious letting you know about the detailed storage guide is my part of the job, if you are preparing a large batch of it. Follow the tips given below for a refreshed and juicy steak meal.

1. Separate Storage: Store the pickled green tomato salsa verde and the cooked steak separately to maintain their individual flavors and textures.
2. 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.
3. Labeling: Clearly label the containers with the date of preparation to track freshness and ensure timely consumption.
4. Refrigeration: Keep the pickled tomatoes and salsa verde refrigerated and consume within 3-4 days for optimal flavor and quality.
5. 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.
6. 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.
7. 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.

Ideal Temperature to Sous Vide Steak!

Here’s a simple guide for cooking times and temperatures:

• Rare Steak (125°F/51.7°C): Cook at 120°F to 128°F (48.9°C to 53.3°C) for 1 to 4 hours.
• Medium-Rare Steak (130°F/54.4°C): Cook at 126°F to 134°F (52.2°C to 56.7°C) for 1 to 4 hours.
• Medium Steak (140°F/60°C): Cook at 136°F to 144°F (57.8°C to 62.2°C) for 1 to 4 hours.
• Medium-Well Steak (150°F/65.6°C): Cook at 146°F to 154°F (63.3°C to 67.8°C) for 1 to 4 hours.

The cooking time for each cut of steak ranges from 1 to 4 hours, depending on your desired texture. My family prefers their steaks to be more meaty, so I cook them for about one hour. If you like your steaks more tender and soft, cook them for up to four hours. Avoid cooking longer than that, as it can make the steak brittle and almost shredded.

What About Deep-Frying the Steak Instead of Searing After Cooking Sous Vide?

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.

What Kind of Steak Is Best for Sous Vide?

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.

Can You Sous Vide Frozen Steak?

Yes, you can cook steak sous vide from frozen. Take it straight from the freezer and put it into the hot water. Since it’s frozen, add an extra 60 minutes to the cooking time. Before searing, you can add some seasonings for flavor. Otherwise, follow the same directions as usual.

Is It Safe to Sous Vide in Ziploc Bags? 

Ziploc bags are safe for sous vide cooking. They don’t contain BPA, so you don’t have to worry about chemicals leaking into your food. Ziploc bags stay firm up to 195°F, while most meats cook in the sous vide between 130°-140°F.