If you love a good steak, you’ll love this sous vide recipe. Infused with garlic, chilli and cumin – this sirloin steak is served with a medley of heirloom tomatoes, tender asparagus pieces and buttery cannellini beans.
Experience the flavour difference with sous vide cooking and impress your guests at your next dinner party. Check out these smart kitchen devices from Harvey Norman:
2 teaspoons ground cumin
1/4 teaspoon chilli flakes
2 tablespoons extra virgin olive oil
4 beef sirloin steaks
2 garlic cloves, crushed
1 tablespoon fresh rosemary leaves
2 x 400g cans cannellini beans, drained, rinsed
200g tomato medley mix
1 bunch asparagus, trimmed
1 Combine cumin, chilli and half the oil in a bowl. Add steak. Rub well to coat. Place steaks, in a single layer, in sous vide pouches and vacuum seal. Cook steak in sous vide machine following manufactures instructions.
2 Heat remaining oil in a large frying pan over medium-high heat. Add garlic and rosemary. Cook, stirring, for 1 to 2 minutes or until fragrant. Add beans. Cook, stirring occasionally for a further 3 to 4 minutes or until heated through. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
3 Heat a greased barbecue grill or chargrill pan over medium-high heat. Cook tomatoes and asparagus for 1 to 2 minutes each side or until tender and beginning to char. Transfer to bean mixture. Cover to keep warm.
4 Remove steak from pouches. Add to barbecue grill or chargrill pan. Cook steak, for 1 to 2 minutes each side or until browned. Thickly slice. Divide bean mixture among serving plates. Top with steak. Season with salt and pepper. Serve.