Tri-Tip with Flash-Fried Spinach
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
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Ingredients for 2
1 (2-pound) tri-tip roast
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons canola oil
1 (5-ounce) package baby spinach
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (56.5ºC).
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Step 2
Liberally season the steak with salt, pepper, and garlic powder.
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Step 3
Place in a zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag, reserving the cooking juices. Heat a cast iron skillet over medium-high heat.
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Step 1
After 2 minutes of heating, test the temperature of the pan with a few water droplets. They should evaporate immediately.
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Step 2
Add about 1 teaspoon of canola oil to the hot skillet.
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Step 3
Add the steak. Sear until deeply browned, 30 seconds to 1 minute on each side. Remove the steak to a cutting board and let rest for 5 minutes.
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Step 4
Add another teaspoon of oil to the skillet.
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Step 5
Add spinach and toss to coat with the oil.
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Step 6
Pour the reserved cooking juices from the bag into the skillet with the spinach.
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Step 7
Continue to cook until the spinach is fully wilted, 30 seconds to 1 minute. Transfer to serving platter.
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Step 8
Slice steak into 1/4-inch pieces against the grain. Transfer to the platter with the spinach, and enjoy!