Diets
Ingredients
Meat
Produce
Condiments
Baking & Spices
Oils & Vinegars
Found on recipes.anovaculinary.com
| Title: | Sous Vide Asian Flank Steak with Beefsteak Tomatoes |
| Descrition: | How to amp up the beefiness of a piece of meat? Cook it with ingredients that also possess a lot of umami or savoriness just like beef does.In this case, that means fish sauce and tomatoes,which are at the height of their summer season right now.A simple Asian-style marinade of fish sauce, mirin (Japanese rice wine, sesame oil and maple syrup gets reduced to intensify its flavor. It’s used to cook the flank steak, as well as to finish it.When it comes to maple syrup, this is a case where a“B’’ is better than an “A.’’ Always go for the “Grade B,’’ variety, which is darker with a more intense flavor.Because flank steak is a thinner cut, it can easily overcook. Using a precision cooker, though, allows you enjoy it medium-rare each and every time. There are recipes out there that cook flank steak in a circulator anywhere from a couple hours to an entire day. Because I like my flank steak to still taste like flank steak, I opt to cook it only for 90 minutes, leaving it tender yet still with a pleasant toothsome quality.Just remember to slice it against the grain (across the long muscle fibers, so that it’s easy to eat. Then, dig into a meaty dish with a beefy flavor that’s definitely kicked up a notch. |
Sous Vide Asian Flank Steak with Beefsteak Tomatoes
Meat
Produce
Condiments
Baking & Spices
Oils & Vinegars
The first person this recipe
Found on recipes.anovaculinary.com
recipes.anovaculinary.com
Sous Vide Asian Flank Steak with Beefsteak Tomatoes
How to amp up the beefiness of a piece of meat? Cook it with ingredients that also possess a lot of umami or savoriness just like beef does.In this case, that means fish sauce and tomatoes,which are at the height of their summer season right now.A simple Asian-style marinade of fish sauce, mirin (Japanese rice wine, sesame oil and maple syrup gets reduced to intensify its flavor. It’s used to cook the flank steak, as well as to finish it.When it comes to maple syrup, this is a case where a“B’’ is better than an “A.’’ Always go for the “Grade B,’’ variety, which is darker with a more intense flavor.Because flank steak is a thinner cut, it can easily overcook. Using a precision cooker, though, allows you enjoy it medium-rare each and every time. There are recipes out there that cook flank steak in a circulator anywhere from a couple hours to an entire day. Because I like my flank steak to still taste like flank steak, I opt to cook it only for 90 minutes, leaving it tender yet still with a pleasant toothsome quality.Just remember to slice it against the grain (across the long muscle fibers, so that it’s easy to eat. Then, dig into a meaty dish with a beefy flavor that’s definitely kicked up a notch.
Save to My recipes
Triple Berry Pie with a Leaf & Vine Crust
