2 heads purple cauliflower, halved
1 C beet juice
4 cloves garlic, minced
1½ tsp salt
1 tsp pepper
Pinch Espelette red pepper powder (may substitute unsmoked hot paprika)
2 Tbsp olive oil, divided
½ Tbsp balsamic vinegar, to garnish
Chives, to garnish
2 C arugula, packed
½ C olive oil, plus extra
½ C pine nuts, toasted (may substitute walnuts)
⅓ C Parmesan, grated
1 garlic clove, smashed
½ tsp kosher salt
¼ tsp pepper
3 Tbsp olive oil, divided
1 Tbsp shallots, minced
1 pint cherry tomatoes
1 Tbsp red wine vinegar
Salt and pepper, to taste
Prepping time: 25 minutes / Cooking time: 15-20 minutes (excludes sous vide cooking)
4
Place one steak on each plate and top with the pesto and tomato vinaigrette. Drizzle with balsamic vinegar and sprinkle with chives, if desired.
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Since 1991, CREA has been the definitive source for mastering the revolutionary sous vide cooking method. Through online and in-person training, CREA sets you on the path to successfully incorporate sous vide cooking into your professional and personal practice.