Potato and Sous Vide Steak Bites
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
1 (10- to 12-ounce) steak of your choice
2 tablespoons unsalted butter
1 Russet potato
3 sprigs thyme
1 cucumber, thinly sliced
1 tablespoon Dijon mustard
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
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Step 2
Combine steak with 1 tablespoon butter in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 3 1/2 hours.
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Step 3
Meanwhile, slice potato into 1/4-inch-(5 mm)-thick rounds.
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Step 4
Bring a pot of salted water to a boil over high heat. Add the potatoes and boil until tender, about 5 minutes. Drain and pat dry.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry. Discard cooking liquid.
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Step 1
Heat remaining tablespoon butter in a skillet over medium heat. Add the thyme and potatoes and fry until golden brown. Transfer to a plate.
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Step 2
Return skillet to high heat. Add the steak and sear until well-browned, about 30 seconds per side. Transfer to a plate and let rest for 5 minutes. Slice thin.
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Step 3
To serve, place one slice cucumber on each potato slice. Top with Dijon mustard and a piece of steak. Serve.