Keto Steak “Salad”with Puerto Rican Sofrito


Chef Rickie Perez, winner of the Sous Vide Tastemaker contest for International Sous Vide Day 2019, shares his healthy recipe.


“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



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Food processor
  • Grill or grill pan
  • Cast-iron skillet
  • Whisk


Prepping time: 20 minutes / Cooking time: 15 minutes (excludes marinating and sous vide cooking time)




  1. In a food processor, pulse the garlic, onion, cilantro, olive oil, and sweet Ají peppers until the mixture is semi-smooth.
  2. Marinate the steak in the sofrito overnight, reserving about 1 cup for use as a serving sauce later.
  3. Place the steak in a sous vide pouch, vacuum seal, and cook sous vide in a water bath set to 125°F (52°C) for two and a half hours.
  4. Whisk together the soy sauce, roasted garlic, salt, and sesame oil to create a marinade. Toss the cabbage in the marinade and grill, turning, until the cabbage has wilted slightly and shows some grill marks.
  5. Toss the cauliflower slices with the harissa powder, then fry in the vegetable oil on medium-high heat for five minutes or until golden brown.
  6. Heat a cast iron skillet to medium-high and add butter, shallot, garlic, and the cilantro. Remove the steak from the pouch and pan sear for two minutes on each side for a nice sear.
  7. Let rest for four minutes, then slice into half-inch slices. 

To Serve:

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.

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