Sous Vide Teriyaki Steak with Greens

If you're searching for a tender, flavorful steak, this recipe is for you. Because you’re using a filet mignon steak, which is already quite tender, the cooking time and process is simple. In this recipe, you will cook the steak for one hour, which is just enough time to break down the fibers. Complete with greens, this recipe is perfect for a light but fulfilling and delicious meal.

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: 01:00

Temperature : 134.6F / 57C

Ingredients

• 2 (7-ounce) filet mignon steaks
• ½ cup teriyaki sauce
• 4 tablespoons sesame oil
• 6 brocollini florets
• 3 scallions, sliced into 2-inch segments
• 1 tablespoon sesame seeds, toasted

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Slice each steak into two pieces horizontally so that they will lie flat on the bottom of the bag.
3. Place two steak halves in one zipper lock bag. Place the other two steak halves in a second zipper lock bag. Divide teriyaki sauce evenly between both bags. Seal the bags using the water immersion technique.
4. Place the bags in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags, reserving the marinade. Pat the steaks very dry with paper towels.
2. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. When the oil is shimmering, add the steaks and sear for 12 seconds on each side. Remove to cutting board to rest.
3. Return the skillet to medium-high heat and add the remaining 2 tablespoons sesame oil. When the oil is shimmering, add the broccolini and scallions. Sauté for 5 minutes. Add the reserved marinade and 2 tablespoons water. Cover, and steam for 2 minutes. Transfer vegetables to a serving platter.
4. Slice the steak and place it on the platter with the vegetables. Garnish with sesame seeds, and serve.