Potato and Sous Vide Steak Bites

Little bites of steak on potatoes that are perfect for a party where you want some finger food with a meaty edge.

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 : 129.2F / 54C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
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.
3. Meanwhile, slice potato into 1/4-inch-(5 mm)-thick rounds.
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.

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 cooking liquid.
2. Heat remaining tablespoon butter in a skillet over medium heat. Add the thyme and potatoes and fry until golden brown. Transfer to a plate.
3. 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.
4. To serve, place one slice cucumber on each potato slice. Top with Dijon mustard and a piece of steak. Serve.