Calabrian Steak with Tomato and Burrata Salad

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

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour 30 minutes
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  • 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


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. 


Nutritional Information per serving (2 servings per recipe): Calories 877, Total Fat 72g, Total Carbohydrates 14g, Total Sodium 1096mg, Total Protein 43g.

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