Grilled Thai-Style Sous Vide Beef
Rump steak becomes very tender after a few hours cooking sous vide, and finishing it on the grill (BBQ) gives it that smoky flavour and charred exterior (yum). The Thai dressing and fresh herbs add...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 1 (12- to 16-ounce) British rump steak (sirloin) or 2 (6- to 8-ounce British rump steaks (sirloin)
- Kosher salt
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/4 cup vegetable oil
- 3 shallots, thinly sliced
- 3 to 4 Thai chiles, chopped
- 2 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or packed dark brown sugar
- Juice of 2 limes
- 2 teaspoons sesame oil
- 1/2 cup chopped fresh cilantro
- 1/2 cup toasted and chopped peanuts
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