Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji







A recipe allowed in a / diet.

Who wouldn’t really want to try a delicious and soft beef steak? First, cook this one under vacuum, then grill it to perfection. Spice it with cinnamon and star anise for a change. Prepare an equally delicious side for this, one made with creamy blanched potatoes, protein-rich shimeji mushrooms, and acidic sun-dried tomatoes, all pan-cooked in butter with baby spinach.

Nutritional Chart

Calories: 493 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 20 g
  • 23 g
  • 55 g

Ingredients Needed for Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

8 ounces of rib eye beef
1 medium potato, cubed and cooked
3 tablespoons of melted butter
3 star anise
4 cinnamon sticks
2 teaspoons of olive oil
1 tablespoon butter
4 small potatoes, blanched
2 ounces of shimeji mushrooms
2 ounces of sun-dried tomato
4 ounces of baby spinach

How to Make Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

  1. Add the steak, cooked potato, melted butter, star anise, and cinnamon sticks to a vacuum sealing bag. Season with salt and pepper, then drain the air out using a vacuum sealer.
  2. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked steak on the grill. Also, place on the steak 2 – 3 cinnamon sticks from the vacuum cooking pouch. Grill for 6 minutes on both sides. Set aside.
  4. Add the olive oil and butter in a skillet over low heat. Melt the butter.
  5. Add the blanched potatoes. Stir them in and coat them entirely with oil and melted butter.
  6. Add the shimeji mushrooms. Cook and stir for one minute.
  7. Add the sun-dried tomatoes and baby spinach. Stir them in and cook for 1 more minute. Serve with steak.

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