Perfect Sous Vide Steak w/ Carrots, Arugula Salad, and Berry Crumble | Dads That Cook
By Jason Glover
AuthorJason GloverThe perfect sous vide steak with compound butter served with honey-ginger glazed sous vide carrots, a peppery arugula salad, and a sweet and juicy berry crumble!
Using a small food processor, grind the koji into a fine powder and sprinkle liberally over the steaks.
Place the steaks on a rack over a baking sheet, cover with foil, and refrigerate for 48 hours.
After 48 hours, rinse the steak and brush lightly (with a clean brush) to remove the koji. Pat the steaks dry.
Place 2 sprigs rosemary, 2 sprigs thyme, and 2 cloves garlic on each steak and carefully slide each into a sous vide bag. Vacuum seal the bags.
Place in the sous vide machine and cook at around 130°F for 2 1/2 hours.
Place the softened butter on a large sheet of plastic wrap.
Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.
Roll the butter up tightly in the plastic wrap and refrigerate until firm.
Place the carrots in a sous vide bag with 2 tbsp butter and seal.
Cook in the sous vide machine at around 183°F for 1 hour.
When done, remove from the bag and toss in a hot skillet with the peeled ginger, honey, and remaining tbsp of butter.
Remove the ginger before serving. Enjoy!
In a large bowl, toss together the arugula, cherry tomatoes, red onion, and shaved parmesan.
Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss until well coated.
Serve and enjoy!
When the steaks are done, remove from the bags and season liberally with salt and pepper.
Finish the steaks on a hot grill for a few minutes on each side.
Top each steak with a couple of pads of compound butter.
Preheat oven to 375°F.
In a large bowl, toss the berries with the tapioca and lemon juice.
In a separate small bowl, combine the flour, brown sugar, oats, and parmesan. Use two forks or a pastry cutter to cut the butter into the oat mixture until it resembles coarse sand.
Transfer the berry mixture to an 8x8" baking pan and top with the oat mixture.
Bake for 40 minutes, until the top is golden brown and the berries are bubbling.
Ingredients
Directions
Using a small food processor, grind the koji into a fine powder and sprinkle liberally over the steaks.
Place the steaks on a rack over a baking sheet, cover with foil, and refrigerate for 48 hours.
After 48 hours, rinse the steak and brush lightly (with a clean brush) to remove the koji. Pat the steaks dry.
Place 2 sprigs rosemary, 2 sprigs thyme, and 2 cloves garlic on each steak and carefully slide each into a sous vide bag. Vacuum seal the bags.
Place in the sous vide machine and cook at around 130°F for 2 1/2 hours.
Place the softened butter on a large sheet of plastic wrap.
Finely chop the shallot, garlic, rosemary, and thyme and sprinkle all over the butter.
Roll the butter up tightly in the plastic wrap and refrigerate until firm.
Place the carrots in a sous vide bag with 2 tbsp butter and seal.
Cook in the sous vide machine at around 183°F for 1 hour.
When done, remove from the bag and toss in a hot skillet with the peeled ginger, honey, and remaining tbsp of butter.
Remove the ginger before serving. Enjoy!
In a large bowl, toss together the arugula, cherry tomatoes, red onion, and shaved parmesan.
Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss until well coated.
Serve and enjoy!
When the steaks are done, remove from the bags and season liberally with salt and pepper.
Finish the steaks on a hot grill for a few minutes on each side.
Top each steak with a couple of pads of compound butter.
Preheat oven to 375°F.
In a large bowl, toss the berries with the tapioca and lemon juice.
In a separate small bowl, combine the flour, brown sugar, oats, and parmesan. Use two forks or a pastry cutter to cut the butter into the oat mixture until it resembles coarse sand.
Transfer the berry mixture to an 8x8" baking pan and top with the oat mixture.
Bake for 40 minutes, until the top is golden brown and the berries are bubbling.
