Sous Vide Steak with Red Capsicum Puree

Serves 2
by Tenina Holder

Videos


I made this video in mid February 2017 after my trip to Fiji on my way back through Melbourne. Nothing like a flying visit to motivate you into action. I have been working with ThermoFlix on other occasions and as they are Melbs based I thought we could do it, and we did. It was a bit manic and here it is September and we are just releasing it, but you will be glad we did. It was worth the wait.

If you have not yet sourced a Stasher bag, you better get onto it. They do sell pretty quickly. You can fit two in a Varoma, just in case you wanted to feed more than 2 people on this one.

I hope you love this recipe as much as I do...it’s a three in one, but they all work together really well.

Happy Insider Mixing.



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Need

Do

1  

To make the capsicum puree, place whole capsicums onto a baking tray and into a hot oven for around 30 minutes until the skins are blistered and the flesh is soft. Remove from the oven and place into an insulated serving bowl until cool. Peel and de-seed. Proceed with the recipe.

2  

Place EVOO and shallot into the TM bowl and chop 3 sec/speed 5. Saute 5 min/Varaoma/speed 1.

3  

Add roasted capsicums, salt and black pepper oil and blend 30 sec/speed 8. Set aside.

4  

Place the steaks into the Stasher bag.

5  

Place garlic, mustard, fish sauce, tamari, and oils into the TM bowl and blend 10 sec/speed 8. Pour into the Stasher bag and make sure this mixture coats the steaks well. Marinate for several hours.

6  

Place 500g water into the TM bowl and the Stasher bag with the meat into the Varoma. Steam the meat 20 min/Varoma/speed 4.

7  

Meanwhile, preheat a grill pan on a very high heat. When you are ready to sear the steaks, add a little oil to the hot grill pan, remove the steaks from the Stasher bag and sear on both sides in the hot pan until well marked and caramelised.

8  

Serve immediately with the Red Capsicum Puree, topped with some Mustard Chive Butter, micro herbs, and garnish with a lime cheek.

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