Sous Vide Steak Salad
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This recipe is very much inspired by Radish's Rad Thai Salad. Savory steak, fresh mango, crunchy romaine, and a minty, sweet and tangy dressing, this salad is 100% worth all the chopping and prep work.
I use filet mignon, a super tender cut of steak, but feel free to also use skirt steak, ribeye, or your favorite cut. The sous vide cooks it perfectly every time, and I've found that just needing to sear the steak right before serving is an easy enough task that it can be done even if your guests are already there.
I like to serve this on a casual Saturday lunch for a delicious yet special meal. All the prep work should fit into the time your steak cooks via sous vide. Pair with some crusty garlic bread, and I promise you'll have some happy bellies!
Special Equipment
Ingredients
Directions
Setup the sous vide and set the temperature to 130.5 for medium rare steak. Season the filet generously with kosher salt on all sides. Place the steak in a ziplock bag (or vacuum sealed bag), and displace remaining air. Do this by submerging the lower half of the bag into the water - do not allow any water into the bag, and begin to seal the ziplock once most of the air is pushed out of the bag. Once sous vide is at temperature, add the bag in and cook for 1 hour (for a 1.5" steak).
While the steak is cooking, prep the veggies. Cut the carrots, mango, watermelon radish, and corn.
Char the corn with 1 tablespoons of neutral oil in a cast iron or saute pan until the kernels begin to pop, about 4-5 minutes. Stir occasionally. Season with a pinch of salt and ground black pepper and set aside.
Once veggies are prepped, make the dressing. Combine all ingredients except the olive oil into a food processor. Pulse until combined. Add in the olive oil and pulse again. Taste, adjust seasoning as desired, and set aside.
After the steak has been cooking for an hour, remove from the water bath. Remove the steak from the ziplock bag and onto a plate. Pat dry with a paper towel - this will help sear the steak better. Heat the cast iron to high heat. Add 1 tablespoon of butter and let melt. Add the steak to the cast iron and sear until golden on all sides, about 3-4 minutes total. Remove and slice into 1/2 " pieces.
To assemble the salad, lay the romaine or greens in an extra large serving bowl. Add the carrots, mango, charred corn, and radish into 4 different quadrants. Top with the sliced steak in the middle, then spoon on the dressing. Top with the toasted almonds and garnish with mint leaves, and enjoy!