Greek Wraps with Sous Vide Beef
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
1 (10- to 12-ounce) steak of your choice
2 tablespoons extra virgin olive oil
2 tablespoons Greek yogurt
1 tablespoon chopped cucumber
Juice of 1/2 a lemon
Salt and freshly ground black pepper
2 soft tortilla wraps
4 slices tomato
4 slices red onion
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC)
-
Step 2
Place the steak and 1 tablespoon olive oil in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 3 1/2 hours.
-
Step 3
Meanwhile, make the sauce: Combine the Greek yogurt, cucumber, and lemon in a small bowl. Season to taste with salt and pepper. Refrigerate until the steak is finished.
-
Step 4
When the steak is finished cooking sous vide, heat up a pan until white-hot and sear the steak for 20-30 seconds on each side.
-
Finishing Steps
-
Step 0
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry. Discard any cooking liquid.
-
Step 1
Season the steak with salt and pepper.
-
Step 2
Heat remaining tablespoon olive oil in a medium skillet over high heat. When the oil just begins to smoke, add the steak and sear until well-browned, about 30 seconds per side. Transfer to a cutting board and let rest for 5 minutes.
-
Step 3
Slice the steak into thin strips. Divide steak between the tortillas. Top with tomato, red onion, and yogurt dressing. Roll and serve.