So I got the best present for my birthday this year, an Anova Precision Cooker (sous vide)! I’ve eaten a lot of sous vide food at restaurants but always underestimated the power of a sous vide – now I know the truth. Sous vide anything and it is amazing, it cooks everything to absolute perfection!
What makes the Avona so great, is that it’s a stand alone device so you don’t have to store and lug around a huge cooker – you can put it on to any pot or heat proof/water proof dish and cook to your heart’s content. I always love the fact that you can synch it with your phone via an app and monitor/control the temperature.
This recipe is a different take on the usual steak and veg combo. The smoky garlic eggplant puree compliments the fatty steak and the broccolini lightens up the dish with the saltiness of the feta and crispiness of the toasted black sesame seeds.
This is not a sponsored post
- 2 large eggplants
- ½ cup parsley
- ½ lemon
- 3 garlic cloves
- 1 tablespoon cream
- Steak- something thicker like rib eye
- 2 bunches of broccolini
- 2 tablespoons black sesame seeds
- 150g feta (Danish)
- Firstly you need to bring the sous vide up to your preferred cooking temperature. I like my steak cooked rare, so I cook in the sous vide for an hour on 51.5 degrees
- Season your steak well, and then slide it into a vacuum sealer bag and seal
- Once your sous vide has come to the correct temperature, place your steak in and cook for an hour
- Once the steak is cooking you can prepare your sides
- To make the eggplant puree, place your eggplants onto a baking rack and then place the baking rack with the eggplants directly over a high stove flame. Leave the eggplants 5-8 minutes; turning with tongs once each side is blackened
- Pre-heat your oven to 180 degrees fan forced, once the oven has come to heat place your 3 garlic bulbs (skin on) into a small baking dish and bake for 20
- When the whole eggplant starts to feel soft and is steaming, remove from the stove and place in a bowl. Cover with cling wrap and stand for 5 minutes
- Remove all the blackened skin from the eggplants, place the eggplant flesh into a strainer and salt slightly
- Stand for another 10-15 minutes, until majority of the liquid has been removed from the eggplant
- Remove your garlic bulbs from the oven, in a saucepan squeeze the garlic from the skin, add in the eggplant, a generous glug of olive oil, ½ cup of chopped parsley, and the juice from half of the lemon
- Bamix the ingredients together until smooth. Bring the saucepan to a slow simmer, add tablespoon of cream – remove from the heat and set aside
- Prep the broccolini by cleaning and cutting the thick steams in half
- Heat a pan with olive oil and when hot, add broccolini and fry until partially cooked. Add black sesame seeds and continue cooking until the broccoli is tender
- Season the broccoli slightly with salt and pepper. Remove from the heat and set aside. Prior to serving add tablespoons of the feta onto the broccolini and mix
- Once your steak is done remove from the sous vide and cut it out of the vacuum bag
- Heat a pan to a high temperature and add a glug of olive oil. Place the steak onto the pan and cook for 3-4 minutes on the first side (until browned and caramelized) and then cook for 1-2 minutes on the other side
- Remove from the steak from the pan and rest on a board for 5 minutes
- Serve up with a generous spoonful of eggplant puree, top with the steak and garnish with the broccolini
TIPS AND COMMENTS
Add roasted garlic to any puree to give it a delicious sweet and caramelized taste. A quick and easy way to improve any meal!