Someone doesn’t want carbs. You know that someone. But you want a taco. Or something with steak that has a mexican flair. Or just some steak with something that you could plausibly claim was healthy.
This is your jam. Welcome to another way to have red chile sauce deliciousness.
Serves: 4
Time: 2 hours end to end
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 1 cup | farro | 2 tbs | cilantro, minced |
| 1/2 cup | olive oil | radishes, sliced | |
| 1/8 tsp | ground corriander | jicama, julliened | |
| 1 clove | garlic, minced fine | RECIPE | |
| 1/2 tsp | sugar | red chile sauce | |
| 1/2 tsp | kosher salt | MEAT | |
| 1 | bay leaf | 1 1/2 lb | flap steak |
| kosher salt and pepper | FRUITS | ||
| canoloa oil | 2 limes | juiced | |
| DAIRY | |||
| cojita, crumbled | |||
| Equipment | |
|---|---|
| 1 | pot, with lid |
| 1 | sous vide, set at 130 |
| 1 | cast iron skillet |
| 1 | bowl |
| Directions | |
|---|---|
| Step | Action |
| 1 | season steak with salt and pepper (you could add other stuff) and vac pack on medium suck |
| 2 | sous vide steak for 1 hour |
| 3 | meanwhile, make red chile sauce recipe |
| 4 | when dinner is 30 minutes out, make farro according to package directions adding a bay leaf to water |
| 5 | whisk dressing ingredients together: olive oil, lime juice, salt, sugar, corriander, garlic |
| 6 | toss jicama in a bit of the dressing, saving most of it for the faro |
| 7 | meanwhile, heat skillet to rippin hot and add some oil |
| 8 | take steak out of sous vide, pat dry |
| 10 | sear steak, 1-2 minutes a side depending on how you define rippin hot and the quality of your exhaust system |
| 11 | let steak rest 5 minutes |
| 11 | when farro is done, toss with dressing |
| 12 | slice steak against the grain |
| 13 | plate, farro on bottom, steak on top, radishes, cheese, jicama, sauce in places to your liking |
| 14 | eat |
You could do other things to the steak. You could even put some of the chili sauce in the bag when you sv it…..
Categories: Mains
