Sous Vide Blackened Sirloin Steak
Sous Vide blackened Sirloin steak, served with chimichurri roast peppers, triple cooked chips, sweetcorn aioli and avocado puree.
Method
Season steak generously with blackened cajun spice, place in a vacuum bag and seal.
Place the bag in a water bath at 60 degrees for 40mins. Once finished, pan fry the steak to crisp.
To make the marinade for the peppers, finely chop parsley, coriander, garlic, onion, green chilli, add olive oil and season. Add to peppers and roast until tender, Cut potatoes and into chunky chips. Boil or steam until soft. Cool in the fridge then add to oil at 130 degrees to blanch. Leave to cool once more and then finish in hot oil until they’re nice and crispy.
Puree avocado with lemon juice and coriander. Finely chop or puree sweet corn and add to aioli.
