We had an extra steak one night and decided to play around with how we cooked it. The steak was first cooked on the grill to a perfect rare and then chilled. In the morning, we cooked it sous vide at 52.5°C for an hour. We then cooled it down until it was ice cold. Later that day, we reheated the steak at 52.5°C for ten minutes and then used a torch to re-sear the exterior. We also torched the yam tips for both caramelization and light cooking, and then dressed them with a squeeze of lime juice and salt. We let the meat rest briefly and then used the juices from the plate to finish the yam tips.
The green sauce is a blend of charred pistachios hydrated in water, lovage, and charred jalapeno. (Are you sensing a theme here?) The result was a nutty, spicy, and herbaceous condiment for the steak.
Fifteen years of cooking professionally, and we finally have gotten close to a steak dish that I am happy with, as in a dish I am happy to eat myself. Thankfully, Aki loves her meat and has yet to find her perfect dish, so we continue to search for new variations on the theme.
About the Author
