So, I finally bite the bullet and invested in a sous vide machine. Like for real, what took me so long? I received an email from Chef Steps offering a discount on their Joule and just went for it. I decided to go to my local butcher shop in Downtown McKinney and splurged on a beautiful Wagyu steak!
I followed Chef Steps recipe for the Ultimate Steak Recipe and I’m not looking back! Extremely tender and juicy, the sear was on point and took no time. I paired this great-tasting tangy pickled green tomato salsa verde to spoon on top!
You guys are not going to want to miss this! If you do not own sous vide machine, it is perfectly fine to cook your steak the old-fashioned way on the stove, but you don’t want to miss out on this pickled green tomato salsa verde! Loved this? Try more steak recipes like Tomahawk Steak Grill and Cast Iron Skillet Steak.
What Does Sous Vide Steak Mean?
Have you ever heard the term “sous vide” and wondered what it means? “Sous vide” is French for “under water.” So, when I say we will cook this steak sous vide, I mean we will cook it in water using a sous vide machine.
This machine keeps the water at a constant temperature, cooking the steak to your preferred doneness without overcooking. It might sound odd, but I promise it’s a fantastic way to get juicy, perfectly cooked steak every single time.
What to Serve with Sous Vide Steak?
This dish is quite versatile and can be paired with several side dishes and sauces. I just love to bring changes to my cooking style and food. Thus, creating a different flavor by pairing my dish with varied sides has always been my concern. Here you go with some of the best-paired combinations of the dish to make your dinner table over-crowded.
- Roasted Vegetables Medley
- Deviled Egg Potato Salad
- Potato Gnocchi
- Green Beans And Potatoes
- Cornbread Casserole
Store Your Leftovers This Way!
Although, my steak recipes barely come with the leftovers, as they are just delicious letting you know about the detailed storage guide is my part of the job, if you are preparing a large batch of it. Follow the tips given below for a refreshed and juicy steak meal.
- Separate Storage: Store the pickled green tomato salsa verde and the cooked steak separately to maintain their individual flavors and textures.
- Air-Tight Containers: Use air-tight containers to store the pickled tomatoes and salsa verde in the refrigerator. This helps preserve their freshness and prevents them from absorbing other odors.
- Labeling: Clearly label the containers with the date of preparation to track freshness and ensure timely consumption.
- Refrigeration: Keep the pickled tomatoes and salsa verde refrigerated and consume within 3-4 days for optimal flavor and quality.
- Freezing: While the pickled tomatoes can be frozen for longer storage, the salsa verde is best enjoyed fresh. Freeze the pickled tomatoes in a freezer-safe container, leaving some room for expansion, and consume within 2-3 months for the best taste.
- Thawing: When ready to use the frozen pickled tomatoes, thaw them in the refrigerator overnight or at room temperature for a few hours. Avoid thawing them in the microwave as it can affect their texture.
- Reheating: If reheating the steak, do so gently to avoid overcooking. Sous vide or gently warm in a low-temperature oven to preserve its tenderness.
Sous Vide Steak Recipe
Equipment
- Medium bowl
- Small Saucepan
- Plate (for covering tomatoes during pickling)
- Knife and Cutting Board
- Bowl for mixing salsa verde
Ingredients
- 1 1/2 pounds green tomatoes thinly sliced
- 1 1/2 cups rice wine vinegar or apple cider vinegar I used coconut vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 tablespoon kosher salt
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon mustard seeds
- 2 tablespoons Italian parsley minced
- 1 teaspoon capers minced
- 1/4 cup olive oil
- 4 tablespoons pickled green tomatoes small diced
- 2-3 tablespoons pickling liquid
- 1/2 teaspoon chile de árbol minced
- 1/2 teaspoon kosher salt
- a few cracks of fresh black pepper
- 1 steak of your choice of cut
Instructions
- Thinly slice green tomatoes and place them in a medium bowl.
- Toast coriander and mustard seeds in a small saucepan, then add vinegar, water, sugar, and salt. Bring to a boil and pour over tomatoes. Cover with a plate and let pickle for at least 1 hour.
- Dice pickled tomatoes and mix with parsley, capers, olive oil, pickling liquid, chile de árbol, salt, and black pepper.
- Cook steak to desired doneness (sous vide or traditional methods).
- Spoon pickled green tomato salsa verde over cooked steak.
- Enjoy your flavorful and tangy pickled green tomato steak!
