BeginnerIngredients
Coffee-Rubbed Flat Iron Steak:
1½ lbs flat iron steak
1 Tbsp coffee grounds, French roast
½ Tbsp kosher salt
½ Tbsp black pepper
½ Tbsp brown sugar
2 tsp paprika
2 tsp vegetable oil
1 Tbsp vegetable oil
Cauliflower Mash:
2 lbs (1 head) cauliflower, cut into 1-inch cubes
2 tsp kosher salt
¼ tsp black pepper
2 cloves garlic, peeled and smashed
2 Tbsp butter
Chives, sliced, to garnish (optional)
Compressed Kale:
4 C kale
½ Tbsp truffle oil
½ tsp kosher salt
¼ tsp black pepper
1 Tbsp sherry vinegar (for dressing)
Shaved Parmesan to garnish (optional)
Roasted walnuts, crushed, to garnish (optional)
Overview
Equipment
- Mixing bowl
- Sous vide pouch
- Skillet
- Sous vide circulator
- Immersion blender (optional)
Timing
Prepping time: 30 minutes / Cooking time: 15 minutes (excludes sous vide cooking)
Servings
4 servings
Directions
For the Coffee-Rubbed Flat Iron Steak:
- Place all spices and coffee grounds in a large mixing bowl and blend well.
- Coat the steak with the mixture evenly all over and then place in a sous vide pouch with 2 teaspoons vegetable oil and seal.
- Allow the steak to marinate in the pouch for 2 hours.
- Next cook at 131°F/55°C for 24 hours.
- Once finished, remove the pouch and allow it to rest for 10 minutes before opening.
- Remove the steak from the pouch and sear both sides for 2–3 minutes each on a hot skillet over high heat with 1 tablespoon of the vegetable oil.
- Allow the meat to rest for 5 minutes before serving.
For the Cauliflower Mash:
- Place all ingredients except chives into a sous vide pouch and cook at 181°F/83°C for 1 1/2 hours until very tender.
- Remove the pouch and allow the cauliflower to rest for 5–10 minutes.
- Then, without opening the pouch, smash all ingredients in the pouch until they reach desired consistency.
- Reserve.
- The cauliflower should be tender enough to smash by hand or using a small saucepot. You may also remove contents from the pouch after smashing and use an immersion hand blender for a smoother consistency, if desired. Reserve.
For the Compressed Kale:
- Clean and trim the kale, pat dry, and place flat in the sous vide pouch.
- Add salt, pepper, and oil.
- Before sealing, compress a few more times to ensure the kale has been infused with the seasonings.
- This is because kale is a little firmer and takes longer to infuse properly.
- Seal.
- The pressure will compress the kale’s cellular structure without damaging it and will give the appearance of kale that’s been cooked.
- Allow compression/kale to be sealed for up to 2 hours before serving.
To Serve:
- Remove the kale from pouch and lay it on a plate.
- Slice the flat iron steak into strips and place it next to the kale.
- Serve with a side of cauliflower mash.
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