Sous Vide Thai Beef Salad

(23)

Christina Wylie

Koh Samui Thailand

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, ...

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Thai salads are zingy, fresh and full of flavor. The key to a great Thai salad is a well-balanced dressing. The lemon juice, fish sauce, palm sugar and red chile combine to make a dressing that packs a punch. Be sure to taste the dressing as you make it to see if you’d like to add more of any particular element. (For example, some lemons are more sour than others, and some people prefer a sweeter sauce and can add more palm sugar.) Cooking the steaks sous vide adds an extra dimension to this classic Thai favorite. Because you’re going to be dressing the steaks in lemon juice, which will naturally ‘cook’ them with its acid once on the plate, you don’t really want to cook the steaks any more than rare.
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Ingredients for 2

  • 2 (12-ounce) sirloin steaks

  • Kosher salt

  • 2 tablespoons sesame oil

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar or dark brown sugar

  • 2 large red chiles, one minced and one roughly chopped

  • 1 cup chopped cucumber

  • 1 cup chopped tomato

  • 1 red onion, chopped

  • 1 bunch cilantro, roughly chopped

  • 1 bunch mint leaves

  • 1/2 cup peanuts, toasted and roughly chopped

Directions

  • Step 1

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

  • Step 2

    Trim excess fat off of the steaks. Season with salt. Place steaks in a large zipper lock or vacuum seal bag with 1 tablespoon sesame oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 15 minutes (or up to 2 hours).

  • Step 4

    When the timer reaches about 5 minutes, prepare the dressing: Combine the lemon juice, fish sauce and palm sugar in a mortar and pestle. Add the minced chile and pound to combine.

  • Step 5

    Prepare the salad by mixing together the cucumber, tomato, red onion, cilantro, and mint in a large bowl. Toss with dressing to taste.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels.

    • Step 1

      Heat the remaining tablespoon sesame oil in a large skillet over high heat. When the oil just begins to smoke, add the steaks. Sear until lightly-browned, about 30 on each side. Remove to cutting board and let rest for 5 minutes.

    • Step 2

      Divide the salad onto two serving plates. Slice the steak, place it over the salad, and garnish with the chopped chile and peanuts. Serve.

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129.2 F / 54 C Recipe Temp
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