Sous Vide Steak with Balsamic sauce is tender, perfectly cooked and flavourful. Go one step further and create a complete meal in one dish.
At the heart of this recipe is sous vide steak. Stress free sous vide steak I should say. Over the past 6 months, since I’ve been experimenting with sous vide cooking, I am like a broken record when I repeat that one of the biggest advantages of using the sous vide method is being able to plunge your meat into a water bath, walk away and come back to beautifully tender meat at the perfect temperature every single time. Need an extra hour? No problem. Want to make it ahead and just flash heat and brown it 2 minutes before serving? No problem. Pretty attractive. I especially like this method when I have guests. I recently had a dinner party for 8 and managed 8 steaks easily (see picture above).
To enhance flavour, I made a richly flavoured balsamic sauce. The steak and sauce is used here in two ways:
- First option: steak is finished on the grill, cut in a couple of pieces, then drizzled with the balsamic sauce. Plain, simple and delicious. And great served with lemon-herb potato salad or crispy smashed potatoes with gremolata. Add a salad like beet, orange and goat cheese salad or tomato salad – done!
- Second option: steak is thinly sliced and cut into bite sized pieces, then laid on a bed on greens, quinoa and roasted or grilled vegetables – and drizzled with the balsamic sauce. A complete meal with some crusty bread. Also delicious. This option is a great way to go if you want to stretch your expensive steak further.
So you choose. Obviously the second seems to take more effort, but you have to consider that you don’t need any sides except for perhaps some fresh bread.
After a lot of reading about sous vide, I suggest you choose steaks that are 1 1/2 to 2 inches thick. I have used boneless ribeye and New York Striploin and they are both excellent. Regular sirloin would probably work well too (I think I would cook it an extra 30-60 minutes). Our sous vide machine is from Cedarlane Culinary so I use their temperature and time guidelines more or less. In this case, I reduced the recommended temperature for steak from 134F to 132-133F. The 134F does produce a medium rare steak, but I like to leave a little extra buffer for finishing it off on the grill or pan.
- use fresh instead of grilled/roasted vegetables for the salad.
- use a good bottled balsamic dressing for the salad.
- you can obviously just grill your steaks instead of using the sous vide method.
- use any grilled or roasted vegetables you like for the salad (and any greens for that matter).
- use rice instead of quinoa in the salad.
- add a bit of water if your prefer your balsamic sauce less thick.
Scroll down after the recipe to see other sous vide recipes you might like to try.
OTHER SOUS VIDE RECIPES YOU MIGHT LIKE: