Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia.
Little bites of steak on potatoes that are perfect for a party where you want some finger food with a meaty edge.
Ingredients for 2
- 1 (10- to 12-ounce) steak of your choice
- 2 tablespoons unsalted butter
- 1 Russet potato
- 3 sprigs thyme
- 1 cucumber, thinly sliced
- 1 tablespoon Dijon mustard
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 129.2ºF (54ºC).
Step 2
Combine steak with 1 tablespoon butter in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 3 1/2 hours.
Step 3
Meanwhile, slice potato into 1/4-inch-(5 mm)-thick rounds.
Step 4
Bring a pot of salted water to a boil over high heat. Add the potatoes and boil until tender, about 5 minutes. Drain and pat dry.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry. Discard cooking liquid.
Step 1
Heat remaining tablespoon butter in a skillet over medium heat. Add the thyme and potatoes and fry until golden brown. Transfer to a plate.
Step 2
Return skillet to high heat. Add the steak and sear until well-browned, about 30 seconds per side. Transfer to a plate and let rest for 5 minutes. Slice thin.
Step 3
To serve, place one slice cucumber on each potato slice. Top with Dijon mustard and a piece of steak. Serve.