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
- Season the steak with salt.
- Vacuum seal the steak and cook in a water bath at 55 °C for 2 hours.
- Remove the steak from the bag and empty the juices into a container.
- Dry the surfaces of the steak with kitchen paper.
- Wipe the cooking surface of a cast-iron skillet with some Queensland nut oil.
- Heat a cast-iron skillet until the oil begins to smoke.
- Sear the steak on all sides and then add a nudge of butter to the skillet and baste the steak.
- Add the meat juices from the vacuum bag.
- Remove the steak from the skillet and place on a plate to rest.
- Deglaze the skillet with some cooking sherry and add some cream to make a sauce.
- Slice the fennel, red onion, and radish with a mandolin (use a safety glove to avoid significant hæmorrhage).
- Add the fennel, red onion and radish to a bowl with some lime juice and water to prevent the vegetables from oxidising.
- Drain the liquid from the bowl and place the salad vegetables into a salad bowl.
- Chop the coriander and parsley and add to the salad bowl.
- 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).
- Place the steak onto a dinner plate which has been warming on the water bath.
- Add the salad next to the steak.
- Spoon the sauce from the skillet over the steak.

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