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…..

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