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Steak with Fresh Tomato Salad

In this meal, we’re punching up classic steak and potatoes with a vibrant and fresh tomato salad. We utilize both regular tomatoes and cherry tomatoes for textural contrast and flavor. The tomatoes get tossed with thinly sliced red onion, briny olives, and parsley in a simple vinaigrette. The tangy dressing is the perfect complement to the fluffy baby potatoes and savory steak. Be sure to pat the steaks dry thoroughly after they come out of your Suvie; the dryer the steaks the better they will brown. 

Steak with Fresh Tomato Salad

  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
  • Print

Ingredients

  • 1 lb steak, such as rib-eye or sirloin 
  • 2 cloves garlic, smashed
  • ¼ cup olive oil, plus 1 tbsp, separated
  • 1 lb red baby potatoes
  • 4 pieces pita bread, optional 
  • 1 lb large ripe tomatoes
  • 1 cup cherry tomatoes
  • ½ cup olives, pitted and roughly chopped
  • 1 small red onion
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • 1 small bunch of parsley
  • 1 tsp vegetable oil

Directions

1) Pat steaks dry and season generously with salt and pepper. Vacuum seal steaks with smashed garlic and 1 tbsp olive oil. Place bag in a Suvie pan, fill pan with water, and place in the bottom zone of Suvie.

2) Wrap pita bread (if using) tightly in aluminum foil and place in the top zone of Suvie. Input settings and cook. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 120°F for 1 hour

Top Zone: Sous Vide at 120°F for 1 hour

3) Place 1 lb potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover the pot with the lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Uncut, 55 minutes

4) Meanwhile, core and quarter the large tomatoes, and then cut the quarters in half. Cut cherry tomatoes in half. Roughly chop parsley. In a large bowl, whisk together the remaining ¼ cup olive oil, 1 tsp oregano, 2 tbsp red wine vinegar, 1 tsp salt, and ½ tsp pepper. Cut the red onion in half and then thinly slice. 

5) Once the steak has finished cooking, remove all pans from your Suvie. Transfer potatoes to a medium bowl and pour half the dressing over the potatoes, tossing to coat. Season to taste with salt and pepper.

6) Add tomatoes, red onion, olives and parsley to the bowl with the remaining dressing, tossing to coat. Season to taste with salt and pepper. 

7) Pat steaks dry thoroughly. Heat vegetable oil in a medium heavy-bottomed skillet or cast iron pan over high heat until just smoking. Add steaks and cook without moving for 1 minute. Flip steaks and cook for 1 minute on the other side. Transfer to a cutting board.

8) Divide potatoes and tomato salad between plates. Remove pita from Suvie and divide between plates. Cut steaks against the grain into ½” thick slices and divide between plates. Serve.

Nutrition

Nutritional Information per serving (4 servings per recipe) does not include optional pita bread: Calories 715, Total Fat 55g, Total Carbohydrates 31g, Total Sodium 1,421mg, Total Protein 31g

CategoriesBeef Dinner Greek
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