Monthly Archives: May 2016

sous vide flap/flank steak with heirloom tomatos

This recipe was excellent.Low in fat and it can be mixed up with other spices or herbs or garlic dressing


1 ½ lb flap steak
1 tbsp olive oil
Kosher salt,
freshly ground pepper
4  heirloom tomatoes, sliced ½” thick

  • Add steak to vaccumed bag with oil,a lot of salt and a lot of pepper (A lot).
  • Sous vide should be at 139 F. Place the steak in the container filled with water.
  • I only cooked for  1.5 hours because I did not have enough time to put it in prior to that point but I’m glad I did because I still wanted some of the toothsome texture
  • Then I removed from water bath and seared using a very hot grill cast iron pan for 1 minute per side
  • At this point let it rest 10 minutes and prepare tomatos and vinaigrette

Slice tomatoes 1/4 inch thick.


1 tsp coriander seeds
1 tsp cumin seeds
¼ cup olive oil
2 tbsps white wine vinegar
1 tsp Dijon mustard
Kosher salt
freshly ground black pepper
Toast coriander, cumin, in a dry small skillet over medium heat, tossing, until fragrant, about 3 min. Let cool, then grind in food processor or using mortar and pestle.

Blend with oil, vinegar, and mustard in food processor ; season with salt and pepper. Vinaigrette can be made 4 days ahead. Cover and chill