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Sous Vide Chuck Steak with Mashed Potato
Sous Vide Chuck Steak with Mashed Potato – Recipe

Becoming more common in commercial kitchens, the sous vide method allows meat to cook in a vacuum-sealed bag at a low, set temperature for many hours or overnight, needing little overseeing. Seasonings placed inside the bag with the steak before the sous vide process, will ensure the meat absorbs and imparts stronger flavours. The result is a buttery, tender steak with a taste that can’t be achieved by other cooking methods.

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Ingredients per serve

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What you need

Becoming more common in commercial kitchens, the sous vide method allows meat to cook in a vacuum-sealed bag at a low, set temperature for many hours or overnight, needing little overseeing. Seasonings placed inside the bag with the steak before the sous vide process, will ensure the meat absorbs and imparts stronger flavours. The result is a buttery, tender steak with a taste that can’t be achieved by other cooking methods.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chuck Steak

    • Bring water to a boil [500ml per 10 serves]. Add KNORR Jus Gluten Free and whisk until fully combined. Add KNORR Italian Glaze with Balsamic and KNORR Professional Tomato Soup Mix and continue whisking until combined. Cool.
    • Coat the steak in half the jus mixture and refrigerate the remaining.
    • Fold the top of sous vide bags back about 2.5 cm to create a flap (this ensures no food touches the top of the bag where it gets sealed).
    • Insert the steak into bags along with garlic cloves and rosemary sprigs. Unfold the flap and vacuum seal the bag.
    • When the temperature of the water bath reaches 56 degree Celsius, submerge the bags in water and cook for 4 hours. Remove and rest.
    • Brush the remaining jus mixture over the meat. Cook in a hot pan or chargrill, brushing liberally during cooking.

  3. Potato mash

    • In a saucepan bring water to a boil [500ml per 10 serves]. Remove from heat and add milk and salt.
    • Whisk in KNORR Professional Potato Flakes until combined. Let stand for 2–3 minutes then whisk again.

  4. Serving suggestion

    • Serve the steak with side of mashed potato.

  5. Chef tip

    • Accompany the dish with fried Tuscan kale and sautéed Brussel sprouts.
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