Steak pizzaiola with fresh linguine and sous vide eye fillet steak

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

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

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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.

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