Greek Wraps with Sous Vide Beef


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A wrap filled with tender sous vide beef and fresh Greek yogurt dressing.
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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


  • 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.

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129.2 F / 54 C Recipe Temp
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