Subtitle: Don't Skirt this Spanish Style Steak Recipe
TheITGourmet is branching out and adding a new cooking method to his repertoire - Sous Vide cooking. I have to admit that I've had a sous vide cooker for more than a year, but I had't used it very much until recently. Why??? Well, during the early days of COVID, buying protein from the store became harder and I didn't think it was wise to be experimenting with a new cooking device and technique and perhaps be wasting food. So sorry I didn't start using it sooner.
Traditionally, I made this recipe by marinating the steak and then moving it to the grill to sear and cook (which by the way, if you don't have a sous vide, you can still do). Wow though, what a difference the sous vide makes. By the way, although this recipe is something that we traditionally make as a Spanish tapas style appetizer, you can skip the crostini and assembly as an appetizer and just make this as a steak dish (like we are doing tonight at our home).
Ingredients (Steak Marinade)
1/8 cup olive oil
1/8 cup canola oil
1/4 cup vinegar (red wine, white wine, cider, or white - pretty much any vinegar you'd like - but not balsamic)
1/8 cup water
1-2 teaspoon smoked paprika
2 teaspoons piment d'Espelette (you can substitute red chili pepper flakes, but I would turn the heat down to about 3/4 of a teaspoon though)
2 teaspoons ground mustard
2 teaspoons adobo powder
2 teaspoons onion powder
3 heavy pinches of herbes de provence
1 - 2 teaspoon meat tenderizer
1 teaspoon black pepper freshly ground
salt
1-1/2 lbs flank steak or skirt steak
Tapas Assembly Ingredients
small jar of roasted red bell peppers jar or roast 1 red pepper
goat cheese
fig jam or your choice of jam / chutney
1 - 2 baguettes
Steps (to marinate)
In a glass bowl or measuring cup, mix together all of the steak marinade ingredients making sure to whisk thoroughly.
Slice the steak in 4 - 5 inch pieces - it makes it easier to handle (flank steak generally comes folded by the butcher when you buy it).
In a gallon ZipLoc (tm) freezer bag, add the steak, 2/3 of the marinade. Seal the bag trying to get as much of the air out as possible. Place in refrigerate to marinate for 6 - 8 hours (or up to overnight - I suggest marinating overnight if possible).
Steps (to cook)
To cook the flank steak, get rid of as much of the air out of the bag as possible - you can either use the water immersion method (look up this technique on a sous vide cooking site) or with a vacuum sealer.
Let your steak come up to room temperature (about 30 - 45 minutes) and place the sealed bag of steak into your immersion vessel water bath.
Set your sous vide cooker to 131 degrees fahrenheit.
When your sous vide water comes up to temperature, set an alarm for 90 minutes. NOTE: When you have about 15 minutes of cooking time left go and heat your grill to high heat and let it come up to temperature (you will want it to be about 500 - 550 degrees Fahrenheit). You can also cook this steak inside on a grill pan or cast iron skillet, but I think the flames impart a better flavor in the steak).
Cook in the sous vide for 90 minutes. Remove the steak from the sealed bag and place onto a platter.
Lightly pat the meat dry and grill, turning once, 1 minutes and thirty seconds per side medium-rare. Use the reserved marinade to brush over the steak on each side (both when you start cooking and when you do the flip).
Drizzle the steak lightly with your best olive. Let steak rest before slicing.
Thinly slice the steak against the grain. IMPORTANT NOTE: Resist the urge to gobble up the steak when you are slicing (if you are making this as a main course - go ahead and get this to the table and watch your guests and family to eat it all up and ask for seconds).
Steps (to assemble if making as a tapas appetizer)
Toast the sliced baguettes lightly golden brown in the oven.
Top each slice with a little bit of goat cheese, steak, a couple of red bell pepper slices, and a small dollop of fig jam (apricot, cherry, or onion jam or orange marmalade also work well with with this recipe.
Other Notes:
Experiment with other types of steak with this recipe. We have also tried it with flank steak, sirloin, and filet.
As Always,
Best Regards and BonAppettIT
TheITGourmet
Commentaires