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!
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Yankel Polak is the Head Chef at ButcherBox.
