Sous vide New York strip steak and fennel salad

Sous vide New York strip steak and fennel salad

Ingredients

• New York strip steak
• Iodised salt
• Queensland nut oil
• Butter
• Sherry
• Cream
• Fennel
• Red onion
• Radish
• Lime juice
• Pomegranate arils
• Coriander
• Parsley

Instructions

1. Season the steak with salt.
2. Vacuum seal the steak and cook in a water bath at 55 °C for 2 hours.
3. Remove the steak from the bag and empty the juices into a container.
4. Dry the surfaces of the steak with kitchen paper.
5. Wipe the cooking surface of a cast-iron skillet with some Queensland nut oil.
6. Heat a cast-iron skillet until the oil begins to smoke.
7. Sear the steak on all sides and then add a nudge of butter to the skillet and baste the steak.
8. Add the meat juices from the vacuum bag.
9. Remove the steak from the skillet and place on a plate to rest.
10. Deglaze the skillet with some cooking sherry and add some cream to make a sauce.
11. Slice the fennel, red onion, and radish with a mandolin (use a safety glove to avoid significant hæmorrhage).
12. Add the fennel, red onion and radish to a bowl with some lime juice and water to prevent the vegetables from oxidising.
13. Drain the liquid from the bowl and place the salad vegetables into a salad bowl.
14. Chop the coriander and parsley and add to the salad bowl.
15. Add the pomegranate arils to the salad and toss the salad (whatever you do, do not look up toss the salad in the urban dictionary).
16. Place the steak onto a dinner plate which has been warming on the water bath.
17. Add the salad next to the steak.
18. Spoon the sauce from the skillet over the steak.