Greek Wraps with Sous Vide Beef

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

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 03:30

Temperature Options:

Medium rare - 1” or less

129.2F / 54C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC)
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.
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.
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

1. 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.
2. Season the steak with salt and pepper.
3. 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.
4. Slice the steak into thin strips. Divide steak between the tortillas. Top with tomato, red onion, and yogurt dressing. Roll and serve.