STEAK, VEGETABLES & ROMESCO SAUCE

Steak, Vegetables & Romesco Sauce

By Danny Boome & Lauren Palmeri

Made with home Sous Vie 

Thick-cut steak, such as rib eye, shell steak or filet mignon

vegetables, such as asparagus or broccolini

INGREDIENTS 

Romesco sauce:

2 roasted peppers

2 ripe-vine tomatoes

2 Tbsp sherry vinegar

1/3 cup slivered almonds

1 tsp smoked paprika

1 clove garlic

¼ cup fresh parsley

1/3 cup olive oil

METHOD

  • Heat 1 tablespoon oil in a skillet over high heat. Season steak with salt and pepper on all sides. When the oil is smoking, add steak and sear until well browned, about 1 minute per side. Remove to plate and set aside.
  • Fill sous vide bags with seared steak or vegetables. Season as desired (i.e. add olive oil, garlic, fresh herbs, lemon, etc.) Vacuum seal bags.
  • Preheat sous vide to 134ºF for a medium-rare steak. Add bags and bring to temperature. Keep in sous for at least 45 minutes, or until ready to serve. Slice steak and serve with vegetables and Romesco sauce.
  • For Romesco Sauce: In a food processor or blender, combine all ingredients except oil and season with salt and pepper. With motor running, blend ingredients and drizzle in olive oil.

 

 

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