Don’t want to sound like an advert but my SousVide rocks!
I was recently sent a SousVide to use when writing recipes. Don’t worry if you don’t have one as this recipe can be done without the SousVide. I will say, however that since receiving mine, cooking has been made so much easier. Using the SousVide, you can cook your steaks to the exact doneness you prefer.
I like mine rare so I set the machine to 50c and let it do its magic. You can see from the picture that it worked!
Anyway, this blog is more about recipes than individual products so let me share one easy and delicious recipe with you.
If you would like any information about SousVide cooking, please be sure to contact me.
This is a quick and easy recipe. The steaks can be eaten whole or sliced into thin strips and served with homemade chapattis. I love serving mine with a selection of Indian pickles, chutneys and raitas.
My wife, on the other hand just like the steak on its own. Simple.
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- 4 x one inch thick sirloin steaks
- 2 tablespoons rapeseed oil or olive oil
- 1 tablespoon black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander powder
- 1 teaspoon brown sugar
- 1 tablespoon dried garlic flakes
- 1 tablespoon hot paprika
- 1 teaspoon Maldon salt
- 3 tablespoons chopped coriander
- Be sure to cook your steaks at room temperature for best results.
- Place the black pepper, sugar, garlic flakes, paprika, salt, cumin powder, coriander powder and fresh coriander in a pestle and mortar and pound until nicely ground.
- Cover the sirloin steaks with the spice blend and allow to sit for about an hour.
- When ready to cook, heat the oil over medium heat and fry the steaks until cooked to your liking.
- If using a SousVide, this is easy. You just set the water temperature and leave the steaks for about three hours. Then sear for about 30 seconds per side.
Disclaimer: The SousVide shown in this recipe was supplied to me free of charge for use in my recipes and photos.