“This dish was made as part of a goal. Since last year I’ve proven to myself that I could lose weight while eating food that I love and I’ve lost nearly 60 pounds doing so. I am incredibly grateful for this opportunity from Cuisine solutions to help advance this skill and also make the dream of taking my wife to Paris a reality. The root of good Puerto Rican cooking is in the sofrito, each family has their own special recipe, and once you’ve mastered yours everything else is simple.”
-Chef Rickie Perez
¾ lb flat iron steak
2 cloves garlic
¼ C Spanish onion
1 bunch cilantro
¾ C olive oil
2 sweet Ají peppers, roughly chopped
1 Tbsp sweet soy sauce
2 Tbsp roasted garlic, minced
Salt, to taste
½ tsp sesame oil
½ C red cabbage, sliced into half-inch slices
6 C vegetable oil
1 head cauliflower, sliced into ¼-inch slices
½ Tbsp harissa powder
2 Tbsp butter
1 Tbsp shallot
½ tbsp garlic
1 Tbsp cilantro, chopped
Lime, to taste
Prepping time: 20 minutes / Cooking time: 15 minutes (excludes marinating and sous vide cooking time)
Place the grilled cabbage and fried cauliflower on a plate, and arrange the steak slices on top. Drizzle with the reserved sofrito and garnish with slices of fresh avocado salted with lime.
Tom Martillotti, the fourth-place winner of the 2019 International Sous Vide Day Tastemakers contest, shares his recipe with Sous-Vide magazine.
Chef Nelson Banegas, of Standing Room Only in Scarsdale, NY, earned second-place honors in the International Sous Vide Day 2019 Sous Vide Tastemakers contest. He shared his recipe with Sous-Vide.
K.N. Vinod, third-place winner of the Sous Vide Tastemakers International Sous Vide Day contest for 2019, shares his recipe.
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