Steak pizzaiola with fresh linguine and sous vide eye fillet steak


The full recipe for my first steak pizzaiola is on Yummy  Lummy.

Steak Pizzaiola with sous vide eye fillet and fresh linguine

Ingredients

Steak

  • Eye fillet steak
  • Iodised salt
  • Black whole peppercorns
  • Butter

“Pizza” topping

  • Fresh peeled and diced tomatoes or a can of uncooked peeled tomatoes
  • Olive oil
  • Garlic
  • Basil leaves
  • Red chilli flakes
  • Oregano (dried)
  • Kalamata olives
  • Capers
  • Iodised salt
  • Black whole peppercorns

Italian “noodles”

  • Fresh linguine

Instructions

Steak

  • Spend about five minutes in the supermarket looking for a suitable cut of steak. Assess whether to use a rib fillet bone in, porterhouse, scotch rib fillet, or eye fillet steak.
  • Choose the eye fillet steak because of the relative lack of fat and relatively small size.
  • When you get home, remove the environmentally unfriendly plastic packaging and bind each piece with some cooking twine to shape them into discs or medallions of meat.
  • Season the meat with salt and pepper and then seal in a vacuum bag.
  • Refrigerate for a few hours to allow the seasoning to penetrate the meat.
  • Heat up the water bath to 57 °C and cook the meat for 2 hours.
  • At the end of 2 hours, remove the meat from the water bath and put the bagged meat into the refrigerator to reduce the surface temperature of the meat a few degrees so when the cast-iron skillet searing begins the juicy tender flesh doesn’t overcook.
  • When you’re ready to sear, heat up the cast-iron skillet.
  • Remove the meat from the bag and pat dry the meat with absorbent paper.
  • Add a little Queensland nut oil to the skillet and watch it smoke a little.
  • Sear the meat and turn frequently to avoid the meat heating too much.
  • Once you get a good sear on the surface of the meat allow the meat to rest in a warm place.
  • When the meal is ready to plate up, use a sharp carving knife and slice the steak.

“Pizza” topping

  • Heat up a non-stick (PFOA-free) skillet to a low to moderate heat and add in some olive oil.
  • Sauté some garlic and onion in the oil until the garlic begins to take on some colour.
  • Add the tin of tomatoes which took me five full minutes to select at the supermarket because I was bewildered by the selection.
  • Add in the the capers, kalamata olives, dried oregano, dried basil leaves, and red chilli flakes.
  • Season with freshly ground iodised rock salt and black whole peppercorns (ground in a mortar with a pestle).
  • Allow the sauce to simmer for about 15 minutes so it reduces a little.

Linguine

  • Boil a saucepan of water.
  • Add the fresh linguine and bring to the boil for 3–4 minutes.
  • Drain the Italian noodles and keep some of the pasta water.
  • Heat a non-stick skillet to a low to moderate heat and add some olive oil.
  • Sauté thinly sliced garlic until it takes some colour.
  • Add in the linguine and toss around to coat the pasta in the garlicky olive oil.
  • Season with some salt and pepper.
  • Add a little pasta water to keep the pasta separated.
  • Transfer the pasta to a bowl.

Plating up bit

  • Add slices of steak on top of the linguine.
  • Spoon the pizza sauce on top of the meat and pasta.
  • Add some shaved parmesan cheese.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, Battlestar Galactica and Babylon 5.

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