Sous Vide Tri-Tip with Cilantro Butter
Recipe from
Food & Wine
Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.
Servings:
4
Prep Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Ingredients
-
1 2-poundtri-tip sirloin, chilledsee savings
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2 teaspoonskosher saltsee savings
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2 teaspoonsminced shallotsee savings
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2 teaspoonslime juicesee savings
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1 sticksalted butter, softenedsee savings
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2chipotle chiles in adobo, stemmed, seeded, and mincedsee savings
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3 tablespoonschopped cilantro leavessee savings
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Vegetable oil, for cookingsee savings
Directions
1.
Preheat a water bath to 135 degrees. Season the tri-tip steak with the salt. Transfer to a 1-gallon vacuum-pack bag and vacuum-seal. Submerge the bag in the water bath and cook at 135 degrees for 1 hour.
2.
In a bowl, mix the shallot with the lime juice; let stand for 10 minutes. Using a handheld mixer, beat in the butter, chipotle, and cilantro at low speed until blended.
3.
Light a grill or preheat a grill pan. Remove the steak from the water; let stand in the bag for 10 minutes. Remove the steak and pat dry. Brush the grill with oil and grill the steak over high heat, turning once, until browned and crusty, 2 minutes. Transfer the steak to a work surface; let stand for 5 minutes. Thinly slice the meat and transfer to plates. Serve the cilantro butter alongside.
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