This simple sous vide steak sandwich with fresh arugula, spicy horseradish sauce and pickled onions has juicy and flavorful meat thanks to the low-temperature cooking method.
Ingredients
Serves: –+
- Flank steak 700 gr
- Olive oil 2 tbsp
- Sour cream ¼ cup
- Mayonnaise sauce ¼ cup
- Pickled horseradish 1 tbsp
- French baguette 1 piece
- Arugula 40 gr
- Freshly squeezed lemon juice 1 tbsp
- Pickled onion ½ cup
- Salt and pepper
Method
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Set a sous vide thermostat to 54.4ºC (130ºF).
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Add 1 tablespoon of olive oil in a pan and preheat. Season the steak with salt and pepper well and fry each side of it until golden brown. Put the meat on a plate to cool it down.
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Pack the steak in a vacuum bag and immerse it in a water bath for 6 hours.
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When the meat is done, take it out of the bag and let it lay still. Then slice it thin against the grain.
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Mix pickled horseradish, sour cream and mayonnaise sauce in a bowl. Season this mixture with add salt and pepper if necessary.
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Quadrisect the baguette and fry each piece in the pan until golden brown. Then rub each piece with the horseradish sauce.
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Mix olive oil and lemon juice in a separate bowl. Add arugula leaves and mix well. Put the greens on the baguette, then pickled onion and steak on top. Bon Appetit.
