Sous Vide Top Round Steak Food

SOUS VIDE LONDON BROIL (TOP ROUND STEAK)

Steps:

• Marinate the steak: In a zip-lock bag or mixing bowel, add balsamic vinegar, honey, soy sauce, Worcestershire sauce, garlic, 1 tablespoon of olive oil, and mustard. Mix well.
• Add top round steak to the bag, close the bag and coat the meat thoroughly. Let it marinate for 30 minutes to 2 hours in the refrigerator.
• Sous Vide the steak: In the meantime, add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 133°F (56°C).
• Remove the steak from the marinade and place it in a new zip-lock bag (discard the marinade).
• Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
• Keep the bag in the sous vide container. Make sure the steak is fully submerged while the seams of the bag is above the water.
• Cover with several pieces of aluminum foil and sous vide cook for 6-8 hours.
• Sear the steak: When your steak is cooked in the sous vide machine, remove the bag from the water bath and transfer it to an ice bath or refrigerator. Let it chill for about 10 minutes.
• Remove the steak from the ziplock bag and wipe off the moisture with paper towels.
• Season with more salt and pepper if necessary. Brush the steak with oil.
• Place the cast-iron skillet or grill on medium-high heat. Once very hot, add the steak and sear about 1-2 minutes per side.
• Slice against the grain and serve with potatoes and veggies.

SOUS VIDE STEAK DINNER

Steps:

• Set a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
• Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.
• Put the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).
• Remove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.

SOUS VIDE EYE OF ROUND

Steps:

• Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
• Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
• Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
• When the time is up, remove roast from the bag and pat completely dry with paper towels.
• Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
• Move the roast to a serving dish and serve.