Monday, March 13, 2017

Sous Vide and Grilled Flank Steak with Avocado Crema and Cucumber Slaw

Sous Vide and Grilled Flank Steak with Avocado Crema and Cucumber Slaw
Servings: 2 or 3

For the steak:
2 Tbsp. olive oil
1 Tbsp. lime juice
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1 (1 1/4 to 1 1/2 lb.) beef flank steak

For the avocado crema:
1 ripe avocado, halved, pitted, peeled, and chopped
1/4 c. mayonnaise
2 tsp. lime juice

For the cucumber slaw:
1 cucumber, seeded and chopped
1 c. shredded red cabbage
1/3 c. cilantro, roughly chopped
1 small jalapeno, seeded and minced
2 Tbsp. lime juice
1 Tbsp olive oil

For the steak:
Preheat sous vide to 140 degrees.

Mix the olive oil, lime juice, garlic, chili powder, cumin, and salt in a bowl. Put the steak in a sous vide bag and add the marinade. Seal and place in the sous vide. Cook for 8 to 24 hours.

When the steak is done, sear on a grill or grill pan until browned on each side, then rest for 5 minutes.

For the crema:
Combine the avocado, mayo, and lime juice in a food processor and pulse until smooth. Transfer to a bowl, and season with salt and pepper. Cover, and chill in the fridge until ready to serve.

For the cucumber slaw:
Combine all slaw ingredients in a bowl and season with salt and pepper to taste.

When ready to serve, slice the steak thinly across the grain. Serve with avocado crema and slaw.

Notes: We haven't tried this yet.

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