Grilled Thai-Style Sous Vide Beef

Anova Culinary

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.


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: 00:20

Recipe Time: 03:00

Temperature : 129.2F / 54C



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

  1. A few minutes before the timer goes off, begin heating the grill to high.
  2. 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.
  3. 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.
  4. 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.