Last Updated on August 29, 2022
A savory, earthy jMiddle-Eastern spice blend flavors both the eggplant and the steak, which cooks Ito the perfect temperature in a sous-vide bath.
Ingredients
Sous-Vide
- 1 pkg ButcherBox Top Sirloin Steaks
- 2 Tbsp sesame oil
- 4 Tbsp olive oil
- 3 sprigs thyme
- 2 Tbsp sesame seeds
- 1 Tbsp za’atar spice
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp ghee
Za'atar Eggplant
- 1 large eggplant peeled and diced
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 Tbsp za’atar spice
- 4 Tbsp olive oil
- 2 Tbsp parsley chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 2 Tbsp ghee
Instructions
- Bring steaks to room temperature. Place all sous-vide ingredients (excluding ghee) in gallon freezer bag, mix well, and seal 90% of the way. Set sous-vide immersion circulator to 120°F. Once water is hot, slowly immerse freezer bag in water, allowing all air to escape. Seal bag completely and let cook for 45 minutes.
- Preheat cast-iron skillet, and remove steaks from freezer bag. Once skillet is hot, add ghee to pan and sear steaks on all sides, for 2 minutes per side. Let rest 8 minutes before slicing.
Za'atar Eggplant
- Toss eggplant with olive oil, za’atar, and lots of salt and pepper in a large bowl. Mix well.
- Preheat sauté pan, and add ghee. Once ghee has melted, add minced garlic and onions. Sauté for 4-6 minutes.
- Add eggplant and cook for 6 minutes, or until softened. Add fresh parsley and stir to combine. Serve with sliced top sirloin steaks and enjoy!
Notes
For Grain-Finished Top Sirloin Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 2-3 minutes depending on your desired temperature. The grain finished beef top sirloin steaks are 8 ounces as opposed to their grass fed equivalent which are 6 ounces. That, combined with the higher amount of intramuscular fat within the grain finished top sirloin steaks means that you need to cook your steaks longer to achieve the same level of doneness. There is no change between grain finished and grass fed beef for sous vide cooking.
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Yankel Polak is the Head Chef at ButcherBox.
