Puréed Carrots and Sous Vide Strip

Plate made by Heath Ceramics.

Both the New York Strip and Carrots are items that are relatively inexpensive, but could be jazzed up into something special. The puréed carrots was the perfect bed for the slow cooked steak and chimichurri. The contrast of the sweet root vegg against the acidity of the sauce on top of the beefy steak was very complex. Definitely paired well with the wine, margaritas, and shots I had tonight.

Serves 2

Ingredients:

• Chimichurri

  • 1/4 cup chopped parsley

  • 3 tablespoons white wine vinegar

  • 5 garlic cloves, minced

  • 1 tablespoon Italian seasoning

  • 1 1/2 teaspoons red pepper flakes

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

• Carrot Purée (you really have to use weights here)

  • 16 ounces of carrots, peeled and sliced

  • 1/2 cup of water

  • 7 tablespoons unsalted butter

  • 3/4 teaspoon Kosher salt

• Steak

  • 2 - 1 inch New York Strip Steaks

  • 8 tablespoons unsalted butter divided (4 for sous vide and 4 for basting)

  • 2 sprigs of rosemary

Steps:

1. Heat up your sous vide to 129 degrees. While that is heating up, prepare the steaks.

2. Season the steaks on both side liberally with salt and pepper. Place in two separate zip locks and divide the butter and rosemary into each bag. Vacuum seal or use the water-displacement method to get all the air out. Cook for 1 hour 50 minutes. What that cooks, make everything else.

3. Make the chimichurri by putting all the ingredients except the EVOO and Salt & Pepper into a food processor.. Pulse to break up the ingredients, and then slowly drizzle the EVOO to emulsify. Season with salt & pepper and set aside.

4. Make the carrot purėe by peeling all the carrots and slicing them into disks. Place all the carrots in a sauce pot with all the other ingredients. Cover and bring to a boil. Let boil for 10 minutes until the carrots are super soft. Remove the lid and continue to boil until only a little bit of liquid is left.

5. Put all the softened carrots into a blender and break down until you get a purėe. If you need to loosen, add a little water. Return to a pot and cover to stay warm.

6. After the steaks have been in the sous vide to cook remove them from the bags and pat dry.

7. Heat a stainless steel pan, skillet, or cast iron over super high heat. Sear one side of the steak for 1 - 1 1/2 minutes until the steak sears. Flip the steaks along with 4 tablespoons of butter and the leftover rosemary sprigs. Baste the steak with the butter for 1 minute.

8. Move steaks to a board to rest for 5 minutes tented under aluminum foil.

9. To plate, spoon some carrot purėe as a bed, add sliced steak pieces over the carrot, and drizzle chimichurri over everything!