Sous Vide Steak & Gourmet Zucchini Fries: A Flavorful Pairing
In this mouthwatering episode of CEC, we're bringing the flavors of New York right to your kitchen! Join us as we dive into the art of sous vide cooking to achieve the perfect New York Strip Steak - tender, juicy, and bursting with savory goodness. But that's not all! We've paired this culinary masterpiece with a side of crispy, golden Zucchini Fries that are simply irresistible. Watch and learn as we guide you through the step-by-step process of sous vide cooking, ensuring your steak turns out flawlessly every time. Our expert tips and techniques will elevate your home-cooked meals to restaurant-quality status.
Equipment
- 1 Sous Vide
- 1 Deep Fryer
Ingredients
- 4 New York strip stakes
Dipping sauce
- 250 g Greek yogurt
- 2 tbsp finely chopped Dill
- 2 tbsp homemade Aioli
- 2 tbsp extra virgin olive oil
- 1 pinch salt & pepper
- ½ juice of a lime
Flour mixture
- 150 g AP flour
- 1 tbsp sea salt
- 1 tbsp spearmint
Instructions
- place the stakes into the sous vide running at 53℃ - 127℉ for 2 hours, dunk them in and clamp them on the side so they don't float around
- cut the zucchinis into rounds, place them in a bowl and add a pinch of salt to drag out some of the moisture
- set them aside for 30 - 45 minutes
Dipping sauce
- In a bowl add 250g of Greek yogurt
- add 2 tbsp of finely chopped Dill
- add 2 tbsp of homemade aioli
- add 2 tbsp of extra virgin olive oil
- add a pinch of sea salt
- add freshly cracked black pepper
- add the juice of half a lime
- give it a good mix
Flour mixture
- make a simple flour mixture by using 150 g of flour
- 1 tbsp of sea salt
- 1 tbsp of spearmint
- give it a good mix so it's all well combined
Frying the Zucchinis
- take 10 zucchinis pieces, dip them in the flour mix and make sure that all are covered
- place the zucchinis in the frying basket and then shake it a little bit so that they don't stick to each other
- Fry them until golden brown on both sides
- place them on a paper to get rid of the excess oil
Sous vide Steaks and Sear
- after 2 hours, take the steaks out of the bag
- take some paper towel and then pat them dry
- let the surface of the stake to cool down
- In a preheated gas grill running on all five burners place the steaks for the sear marks on all sides
- let them rest for 10 minutes
- add salt
- ready to serve