Sous Vide Flap Steak with Grilled Carrots and Herbed Fresh Cheese
Cook a perfect steak sous vide-style and then grill, paired with carrots and crumbled cheese.
Ingredients
- ¾ lb (340 g) RICARDO Flap Steaks with Montreal Steak Seasoning (sous-vide), 1 inch (2.5 cm) thick, cut into 2 pieces (see note)
- 1 small rosemary sprig
- 1 recipe sous vide carrots
- ½ lemon
- 3 oz (85 g) shallot and chive fresh cheese, crumbled
- A few rosemary sprigs, finely chopped
Instructions
- Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 129°F (54°C) for medium-rare (see note). Set the cooking time to 1 hour. Preheat the water while you prepare the meat.
- Season the steaks with salt and pepper. Place the steaks side by side, along with the rosemary, in a sous vide bag or a freezer bag with a slider closing. Remove all the air from the bag (see note). Submerge the bag in the preheated water. Begin cooking (1 hour).
- Preheat the grill, setting the burners to high. Oil the grate. Remove the bag from the water.
Cook a perfect steak sous vide-style and then grill, paired with carrots and crumbled cheese.