Ingredients:
1 large flank steak
2 tablespoons of steak seasoning
Half bag of mini of mixed little gem potatoes
2 teaspoons avocado oil
1 tablespoon home fry potato seasoning
1 head of broccoli
Directions: Steak
Season flank steak with seasoning.
Once seasoned, place the steak in a freezer bag and use the water displacement method or use a vacuum sealer and bag to remove the air from the bag.
Set sous vide to 120 - 125F°F and place your steak bag in the water. Leave in water for 2 hours.
Remove steak and add more seasoning if desired.
Sear steak in a pan on both sides to the desired finish.
Allow the steak 10 minutes to rest before serving.
Directions: Potatoes
Preheat the oven to 425°F.
Slice the potatoes into thin rounds using a sharp knife or a mandolin. Aim to have them about 1/8 inch thick, although a little variation is fine as long as they aren't too thick.
Toss the potatoes in avocado oil and seasoning.
Cover a baking sheet with parchment paper or a wire rack. Place the potatoes in a single layer.
Bake for 15-20 minutes until crispy.
Directions: Broccoli
Wash broccoli and cut into small pieces.
Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that if you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.

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