Sous Vide Steak Salad Recipe
This sous vide steak salad is a different use of the sous vide technique. Instead of using sous vide to cook the meat for a long period of time, you use it to add perfectly medium rare steak to your salad. The thyme and garlic help add a little kick to the steak while the honey mustard dressing adds a strong flavor to the salad itself.
This recipe is from our book, Beginning Sous Vide which you can get at Amazon.com.
Ingredients for Sous Vide Steak Salad with Honey Mustard Dressing
- 1 pound strip steak
- 1/8 teaspoon thyme powder
- 1/3 teaspoon garlic powder
- Salt and pepper
- 1/2 of a red peppers, diced
- 4 baby bella or white button mushrooms, sliced
- 1/2 tomato, diced
- Mixed greens or the lettuce of your choice
- 3 tablespoons mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoon honey
- Olive oil
- Salt and pepper
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Cooking Instructions for Sous Vide Steak Salad with Honey Mustard Dressing
At least 3 hours before serving
Pre-heat the water bath to 131°F (55°C).
Prepare the meat by trimming off any excess fat. Dust the steak with the garlic powder and thyme powder. Salt and pepper the meat then seal in the sous vide pouch and place in the water bath. Let it cook for around 2 hours.
Assemble the salad by places all the ingredients into a bowl or on a plate.
Make the dressing by whisking together the mayonnaise, Dijon mustard, and honey. When it's combined slowly whisk in enough olive oil to mellow the flavor of the dressing to your tastes. You can also add more honey or Dijon to tweak the honey mustard dressing so it's the way you like it.
Remove the steak from the sous vide pouch and slice into short strips. Drizzle the honey mustard dressing on the salad and add the strips of the sous vide strip steak to it. Lightly sprinkle the salad with salt and pepper.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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