Steak with spinach sous vide
Votes: 3
Time: 2 hours 20 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1220, total fat 100 G., saturated fats 47 G., proteins 59 G., carbohydrates 23 G., fiber 5 G., cholesterol 342 mg, sodium 1298 mg, sugar 3 G.
Calories 1220, total fat 100 G., saturated fats 47 G., proteins 59 G., carbohydrates 23 G., fiber 5 G., cholesterol 342 mg, sodium 1298 mg, sugar 3 G.
The perfect restaurant-quality steak is finally a reality for home cooks thanks to sous vide cooking. Place a flank steak in one bag, mix spinach with cream cheese and garlic in another, cook it sous vide, and you've got a traditional steakhouse-style dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless New York strip steaks, 1" (2.5 cm) (approximately 10 oz. each)
- 2 large sprigs of thyme
- 4 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
- 1/4 cup heavy cream
- 60 g of cream cheese
- 1 tbsp. vegetable oil
- Garlic bread, for serving
We recommend
Recipes with similar ingredients: beef, spinach, cream, cream cheese, thyme
Cooking the dish according to the recipe:
- Preheat the sous vide to 135°F (55°C) according to the manufacturer's instructions. Combine the steaks, shallots, thyme, 2 tablespoons butter, 2 cloves garlic, 2 teaspoons salt, and 1 teaspoon black pepper in a resealable plastic bag. Press out all air and seal tightly. Place in a second heavy-duty zip-lock plastic bag, press out all air, and seal tightly.
- Combine the spinach, heavy cream, cream cheese, remaining garlic clove, and 1/2 teaspoon salt in another heavy-duty zip-lock bag. Press out all the air and seal tightly. Place in a second heavy-duty bag, press out all the air, and seal tightly.
- Place bags in sous vide and cook for 2-4 hours (the longer the better the flavor).
- Remove the steaks from the bags and pat dry. Heat the vegetable oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons of butter and cook for another 30 seconds. Flip and cook for another minute. Transfer the steaks to 2 plates. Remove the garlic cloves from the spinach, toss, and divide among the plates. Serve with garlic bread.
Categories:
Similar recipes
