Calabria is a region of Italy, at the very tip of the ‘boot’, known for its spicy ingredients. Sous vide steak is perfectly cooked in a combination of butter, garlic, and spicy Calabrian peppers. Creamy burrata cheese, tomatoes, and baby arugula are combined for a satisfying side salad. Calabrian peppers definitely pack a punch, so feel free to modify this recipe based on your heat preferences (or substitute the more mild peppadew peppers).
Calabrian Steak with Tomato and Burrata Salad
Ingredients
- 2 (6 oz) strip steaks
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup minced Calabrian or peppadew peppers
- 2 garlic cloves, peeled and minced
- 4 tbsp butter
- 2 tbsp olive oil, divided
- 2 cups baby arugula
- 1 ½ cups halved cherry tomatoes
- 4 oz burrata, quartered
- 1 tbsp red wine vinegar
- 2 tbsp chopped basil
Directions
1) Pat steak dry with paper towels and season all over with ½ tsp salt and ¼ tsp black pepper. Place steaks into vacuum seal bags along with ½ cup minced peppers, minced garlic, and 4 tbsp butter.
2) Vacuum seal steaks. Place sealed steaks in a Suvie pan, fill with water, and place in the bottom zone of your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 1 hour
Top Zone: None
3) After the cook, remove the pan from your Suvie and drain. Remove the steaks from the vacuum bag and pour the butter, garlic, peppers mixture into a bowl, set aside.
4) Pat steaks dry thoroughly with paper towels. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add steak and sear on both sides until browned, about 30 seconds per side. Remove steaks from the skillet and set aside to rest, about 5 minutes, before slicing.
5) Divide steak, arugula, tomatoes, and burrata between 2 plates. Drizzle the salad with 1 tbsp olive oil and 1 tbsp red wine vinegar, sprinkle with 2 tbsp chopped basil before serving. Spoon reserved garlic-pepper-butter over steaks or serve on the side.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 877, Total Fat 72g, Total Carbohydrates 14g, Total Sodium 1096mg, Total Protein 43g.
Sorry I meant to give it 5 stars. Great recipe! The sauce was a bit spicy for the kids using the Calabrian peppers, but they ate the meat and salad up quickly. Another great recipe!