Sous Vide Ribeye with Yam Puree and Kale Salad

Perfectly cooked sous vide steak is the star of your next dinner! The ribeye turns out nice and juicy, and pairs with a fresh kale salad and a hearty yam puree. With sous vide, you will never overcook your steak, and it will be exactly how you like it, every time.

Author

Hadassa Lipskar

Hailing from Brooklyn, Hadassa was looking for a way to elevate her kitchen game. Enter Anova. Since her introduction in the world of warm-water cooking, Hadassa has become infatuated with sous vide cooking. Using it to perfectly cook steaks, serve a moist and flaky piece of fish, or to ensure a large roast for a family get together comes out exactly how she and her guests like it, every time.

Prep Time: 00:30

Recipe Time: 01:00

Temperature Options:

Medium rare

129F / 53.9C

Ingredients

• 2 boneless ribeye steaks
• 1 bunch kale
• 2 tablespoon olive oil
• 4 oz pine nuts
• 1 lemon
• 2 large yams
• Salt
• pepper
• butter

Directions

1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
2. Seal steaks in choice of bag, and cook for 1 hour
3. Chop kale, and add olive oil, salt, pepper, pine nuts, and a squeeze of fresh lemon juice. Toss to combine.
4. Peel yams, chop into cube size pieces and steam or boil until you can poke a fork easily through them.
5. Combine yams with salt, pepper, and butter to taste, and blend until smooth.

Stovetop finish

1. When steaks are done cooking, dry thoroughly and seasons with salt
2. Sear steaks in a very hot skillet. Assemble plate with kale salad, yam puree, and perfectly cooked ribeye!