Grilled Thai-Style Sous Vide Beef
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Ingredients for 2
1 (12- to 16-ounce) British rump steak (sirloin) or 2 (6- to 8-ounce British rump steaks (sirloin)
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup vegetable oil
3 shallots, thinly sliced
3 to 4 Thai chiles, chopped
2 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons palm sugar or packed dark brown sugar
Juice of 2 limes
2 teaspoons sesame oil
1/2 cup chopped fresh cilantro
1/2 cup toasted and chopped peanuts
Set the Anova Sous Vide Precision Cooker to 129ºF (54ºC).
Season the steak with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place et bag in the water bath and set the timer for 3 hours, or up to 4 hours.
About 15 minutes before the timer goes off, prepare the remaining ingredients. First, fry the shallots: Heat the vegetable oil in a medium skillet over medium-high heat. When the oil is shimmering, add the shallots and fry until deeply golden brown. Using a slotted spoon, transfer the shallots to a paper towel-lined plate. Season with salt.
Prepare the dressing: Pound 3 Thai chiles and the garlic together in a mortar and pestle. Add the fish sauce, palm sugar, lime juice, and sesame oil, and mix well.
A few minutes before the timer goes off, begin heating the grill to high.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
Grill the meat until well-browned and charred, 1 to 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
Thinly slice the steak and transfer to a serving plate. Drizzle the dressing over the steak and garnish with fried shallots, cilantro, peanuts, and additional Thai chile (if desired). Serve.