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
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
- 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.