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Today I'm sharing my sous vide cumin
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steak [music] paired with a cauliflower
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salad with yogurt sauce. Pair them
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>> they make a completely satisfying,
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flavorful, low-carb dinner.
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>> I'm Sharon from Sous Vide Smart Kitchen.
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>> Let's start with the star of the show,
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the steak. I'm using ribeye today.
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[music] If you want to use a tougher cut
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like a flank or skirt steak,
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>> it totally works. Just marinate the
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steak in the fridge overnight. The
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[music] acidity in the marinade is going
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to do a beautiful job tenderizing
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For the cumin marinade, we need 4 Tbsp
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of lemon juice. [music] That's about two
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2 Tbsp of extra virgin olive oil, two
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garlic cloves, and [music] 1 and 1/2 tsp
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I like cumin very much, so I always add
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Simple ingredients, big flavor.
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First, pat [music] the steak dry and
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season generously with salt and pepper
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on both sides. Don't skip [music] the
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pat dry step because it will help the
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seasoning stick on the steak and set you
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up for a better sear later.
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Mix up your ingredients for the marinade
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[music] and pour it over the steak. Let
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it rest for 30 minutes in the room
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If you're planning ahead and let it
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marinate overnight in the [music]
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fridge, it's even better, especially
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with flank or skirt steak.
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>> While the steak is marinating, let's get
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I'm setting the temperature [music] to
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131° which is 55° this time.
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Normally, I sous vide my steak at 129°
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but this time I bumped the temperature
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slightly. You will see why in a second.
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Once you are ready to cook, move the
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>> a vacuum seal bag.
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And then we're going to chuck a few
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fresh thyme sticks into it.
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Let's vacuum [music] seal this.
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Now these are [music] sealed and this
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goes straight into the sous vide bath.
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But if you're using flank or skirt
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>> set your timer for at least 2 hours up
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to 4 hours. Now the sharp eyes among you
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might [music] have noticed something
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different today. I'm not just cooking
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steak. There's also [music] a fish
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swimming in there. It's actually not a
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mistake. It's a sneak peek of what's
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coming next to this channel.
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It's batch [music] cooking steak and
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fish together in the same sous vide
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>> If that sounds interesting to you, make
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sure you subscribe to this channel and
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hit that bell so you [music] do not miss
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it. It's going to be a good one.
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>> Well, the steak is in the water bath
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doing its thing. We are going to make
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the salad and this is where [music] it
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gets fun. I know, I know what some of
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you are thinking. Kale salad, really?
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[music] The secret is the massage and
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the yogurt sauce completely transform
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[music] the whole thing.
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This is another salad you eat because
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you should. It is a salad [music] you
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eat because you want to.
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Start with the yogurt sauce so the
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flavors have a few minutes to come
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Combine a tablespoon of melted butter
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with minced garlic, stir in plain
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>> and season with salt and pepper.
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>> Squeeze some fresh lemon juice, stir it
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together, and set aside.
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I use my homemade soured
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>> yogurt. It's silkier, it's creamier than
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store-bought, but any [music] plain
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yogurt that you love will work.
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Now, the most important step, [music]
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massaging the kale. Strip the tough
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Cut the leaves into [music] thin
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Toss them in a large bowl with salt,
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pepper, and olive oil, and then get your
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hands [music] in there.
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Knead and squeeze firmly for two or
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>> You will see the kale turn a deeper,
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glossier green and shrink down
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What you end up with is completely
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different from raw [music] kale. It's
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tender, silky, and mild.
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This step is non-negotiable. [music]
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Add your thinly sliced jalapeno in rings
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and over the massaged kale. Pour the
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yogurt sauce over everything and [music]
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toss it with some real enthusiasm until
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every leaf is coated. [music]
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Then fold in the shaved Parmesan at the
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end so it stays in [music] those
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beautiful, delicate shavings. And that's
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it. The salad is done. Set it aside and
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let's go finish [music] the steak.
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The timer just went off, and here's
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[music] where the magic happens.
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Remove the steak from the bag and pat it
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very dry with paper towels. [music]
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If there's any moisture left on the
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surface, [music] you will end it up
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steaming the steak instead of searing
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And we want that deep, [music]
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beautiful, caramelized crust, right?
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Get a heavy duty skillet over high heat,
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drizzle some olive oil, and when it's
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shimmering hot, lay the steak in.
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90 seconds per side, that's all you need
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because the sous vide already cooked the
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steak to your perfect [music] liking.
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This sear is purely about the crust, and
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the smell at this point is absolutely
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Let the steak [music] rest for 5 minutes
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before you slice. I know it's hard to
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wait, but it makes a real difference.
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>> Then slice and plate it next to your
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Look at [music] that, a complete full
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meal full of flavor, absolutely low
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and honestly, it's so much easier than
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The cumin marinade gives the steak this
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warm, slightly earthy depth. [music] The
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raisins in the salad add a little
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sweetness. The Parmesan adds the savory
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Every element on the plate [music] is
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Both recipes are linked in the
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The sous vide cumin steak and the
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wonderful kale fennel salad with yogurt
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If you try this [music] full meal, leave
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a comment below because I would love to
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And if you're new [music] here and you
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love simple, healthy cooking, especially
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you're in the right [music] place. Make
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sure you subscribe to this channel.
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I post new recipe regularly, and there's
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a lot more where this came from.
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I'll see you in the next one.
