I am going to be completely honest here, when I first started experimenting with the SousVide a few weeks ago, I wasn’t into it. I wasn’t producing the deliciously juicy steaks that I had been looking at all over the intrawebs. But, I quickly learned that this was just user error. I wasn’t cooking my meat long enough or low enough. Once I sorted this out, everything I made turned out incredible! I have now added the SousVide to my Sunday prep day. It works out perfect, I throw something in the slow cooker, I make carnitas in the LeCrueset & I make a pot roast in the SousVide. This pretty much covers us for the work week.
I am so glad that I had an opportunity to participate in this contest hosted by SousVide Supreme and TX Bar Organics. It was reallyfun learning a new cooking technique (even with the trial & error). Below is the recipe that I submitted for the contest. It was the bomb! Now head on over and VOTE for Rubies & Radishes, as the fan favorite & enter to win a $200 gift card to either SousVide Supreme or TX Bar Organics (there will be 2 winners selected!).
Sirloin with Leek & Cauliflower Mash
Organics Top Sirloins
3 cloves garlic, crushed
1 tablespoon grass-fed butter, divided
1 tablespoon ghee (for browning steaks)
Dry Rub: (*Note: this makes enough rub for 3-4 steaks)
1 teaspoon dried parsley
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
- Combine all dry rub ingredients in a small bowl.
- Rub steaks with crushed garlic.
- Generously season steaks with dry rub. Save any leftover rub for later use with another
- Place steaks in a vacuum sealable bag and place 1/2 tablespoon of butter on
each steak. And seal.
- Set SousVide at 130F.
- Once water bath is ready, place steaks in SousVide & cook for 28 hours.
- Remove from bag, pat dry with a paper towel.
- Heat ghee over medium heat in a skillet. Place steaks in skillet and cook a few
minutes on each side (about 2 mins) to form a crust.
- Transfer steaks to a plate.
Leek & Cauliflower
1 small head cauliflower, cut into florets
1 cup chicken stock (homemade is best, but store-bought will work too!)
1 tablespoon ghee
¼ cup leeks, diced
3 cloves garlic, crushed
1-2 tablespoons grass-fed butter
¼ cup fresh parsley, chopped
- In a pot with a tight fitting lid, place cauliflower and chicken stock. Bring to a
boil and then simmer until cauliflower is tender and mashes easily.
- While cauliflower is cooking, heat ghee in a small saute pan and saute leeks until
soft, then add garlic and saute for a minute or two until fragrant. Set aside.
- Once cauliflower is ready, mash down with a fork and add leek/garlic saute to pot.
Mix together and transfer to a blender (or use immersion blender) and add
butter. Blend to desired consistency.
- Mix in chopped parsley with a fork.