Grilled Thai-Style Sous Vide Beef

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Christina Wylie

Koh Samui Thailand

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, ...

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Rump steak becomes very tender after a few hours cooking sous vide, and finishing it on the grill (BBQ) gives it that smoky flavour and charred exterior (yum). The Thai dressing and fresh herbs add plenty of flavour, while the crispy fried shallots and crushed toasted peanuts bring crunch to the recipe. This dish is great served family-style (with a few other dishes on the side) or as an accompaniment to a BBQ meal. It serves 2 people as a main dish with some rice, or 4+ as an accompaniment with an assortment of dishes.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 129ºF (54ºC).

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

    • Finishing Steps

    • Step 0

      A few minutes before the timer goes off, begin heating the grill to high.

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      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.

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129.2 F / 54 C Recipe Temp
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