Recipe provided by our partners at Cuisine Solutions.
Serve with the chimichurri sauce.įor more recipes like this, visit Sous Vide Magazine. To finish, grill both sides of the steak and zucchini on a hot grill for about three minutes. Open the steak and zucchini pouches and drain the extra liquid. Extra dressing can be used for salad dressing and will last up to two weeks in the refrigerator.Īdd all the ingredients to a mixing bowl and mix very well, or combine in blender for 30 seconds. Add 2 tablespoons of the truffle-yuzu dressing, then seal and store in the refrigerator for up to two hours to marinate before grilling. Lay the slices of zucchini in a large sous-vide bag, arranging evenly in a single layer. Extra spice rub can be reserved for other uses.Ĭombine all ingredients except zucchini in a mixing bowl and whisk vigorously.
Next, cook at 136.4☏ (58☌) for five hours for medium-rare steak. Grill, covered, over medium heat or broil 4 in. Seal the pouch, then put the flat iron back in the refrigerator for one hour to marinate. Once chilled, place the flat iron in pouch with 1 tablespoon of olive oil. Season the steak evenly on both sides using 1 tablespoon of the spice mixture, then chill in refrigerator for 20 minutes. 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably outside skirt) Black pepper (optional) Add to Your Grocery List. Combine all the spices (minus the olive oil) in small mixing bowl. Coarse salt, such as kosher salt or Maldon sea salt.
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