Last Monday Beetnik opened our test kitchen doors to Austin’s Meetup group. We chatted about grass-fed beef cuts and demonstrated different ways to incorporate different methods of cooking into our lives. One of these methods included cooking meat sous-vide.
In preparation for the meetup, Chef David chose to cook our grass-fed flank steak for over thirty hours! Thirty hours may sound like an absurdly long amount of time for meat to fully cook, but we during the meetup we were taught the ins and outs of cooking via a sous-vide water bath.
What is sous-vide? Sous-vide is a method of cooking food sealed in an airtight BPA free plastic container in a water bath for longer cooking times. The water bath gently cooks the flank steak to tender, mouthwatering perfection – a great tool for those who want enjoy succulent meat without having to labor over a grill.
He first seasoned the grass-fed beef lightly with salt and pepper. Then, in order to ensure that all pathogens were killed before entering the water bath, Chef David quickly seared each side of the flank steak. They were then chilled in a fridge to below 40 degrees before being inserted into the plastic pouch. He then added a sprig of rosemary and a piece of fresh garlic.
After 30 hours of cooking, he pulled the steak out of the sous-vide, opened the casing and sliced the steak into perfect pieces. The meetup members enjoyed the sous-vide flank steak over with a celery root and chestnut purée.
Grass Fed Flank Steak
- 1 16 oz piece of Beetnik Grass Fed Flank Steak
- 1 twig of rosemary
- 1 whole garlic clove
- Salt & pepper
Season the flank steak, then sear the meat on both sides until browned. Remove and refrigerate to cool. Once cooled, place in a sous vide bag with a twig of rosemary and the peeled garlic clove. Vacuum seal the bag and place in a sous vide machine at 130F for 30 hours.
Celery Root & Chestnut Puree
- 500 g of Celery Root, diced
- 100g of chestnut puree
- 2 shallots
- 100 g of chicken stock
Sweat the shallots in some olive oil. Add the celery root, chestnut puree and the chicken stock to the shallots. Bring to a boil and simmer until the celery root is soft. Adjust seasoning and transfer the contents to a food processor or blender and puree until smooth.
Remove the flank steak from the sous vide bag, discard the rosemary and reserve the garlic and juices. Strain the juices and keep warm in a tiny saucepan.
Place some celery root puree in the middle of a plate, top with sliced pieces of the flank steak and finish with the strained cooking juices.