It had been nearly six months since I’d seen my friend who is living in Canada working hard for the Foreign Office . So by way of a treat I thought I’d cook up something special while he was staying.
To start with I just used some of my beetroot cured smoked salmon and served it with horseradish, dill and lemon soured cream. This is so tasty I’ve nearly always got some curing I the fridge now.
For the main course I prepared some flat iron steak in the sous vide cooker. Flat iron is a great cut with loads of flavour but can be a little tough so after researching a little online I cooked it for 10 hours at 55c. Prior to putting it in the bag I seasoned it with a standard steak dry rub.
After ten hours I removed the steak from the bag gave it another hit of dry rub and then blasted it with a blowtorch to develop a crust. Then I simply sliced it and served it with some chimichurri sauce.
The steak was perfectly medium rare and the sauce was the perfect accompaniment with its wonderful herby , spicy tartness ( find the recipe online here http://www.chow.com/recipes/28393-argentine-chimichurri-sauce ) It’s definitely a dish I’ll be doing again and soon. I served it with some good bread, dressed rocket and some slow cooked Romano peppers. Then we got down to the serious business of smoking cigars and drinking whiskey!
That looks mighty pleasant! Any way of doing this without a sous vide? And what of potatoes? Or is that uneccessary?
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Hi Brad. You could just cook the steak in a pan and it’ll be delicious but you won’t get the edge to edge rare and it probably won’t be quite as tender. We’d had quite a big starter so potatoes may have been a bit too much!
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