December 4, 2014 by Joanne T Ferguson
Well, you are already here, so you might as well satisfy your curiosity!
Let’s start at the beginning, shall we?
For those who have been following my blog for some time, may remember Cooking In The Mix with Dani Valent (SA) Thermomix Australia #inthemixcookbook
“where Courtesy of Monika Marzena Pawlisz the Northern Territory, Tasmania and South Australia Manager at Thermomix, I got to meet “The Thermomix guru” Dani Valent and experience her “wonderfully entertaining” workshop presentation here in Adelaide, South Australia!”
Dani is the “most gracious, down to earth, genuine person” one could ever meet and her Thermomix knowledge, passion and enthusiasm is contagious which illuminated the audience with an “I can do it, you CAN too” motivational theme.
I must admit, “the thought” of steaming beef previously did not really appeal to me; don’t know why.
“The concept” and Dani’s recipe did “intrigue me!”
Thermalina YELLED, “BRAVO!!! BRAVO!!!” as the pesto was made and “we” successfully rolled the steak!
What I LOVE about using my Varoma steaming basket is I can steam the meat, steam the vegetables and steam the potato all together!
No mess, no pots and pans to clean, saves time and did I mention Thermalina saves money?
I must admit, I “flash browned” the meat in a pan as we eat with our eyes and visually it was more attractive to me!
With sauce prepared, it was now to sit down and enjoy!
As a result of many successful creations thanks to Dani, Thermalina and I ventured out one day as inspired by Tanya Brennan Group Leader at Thermomix in Australia to try Gary Mehigan‘s ‘The Perfect’ Sirloin Steak; a Thermomix Community Recipe.
Please check out Tanya’s Thermomagic with Tanya – 14 day challenge – cook along group!
The steak came out “perfect”; just the way I like it and literally m-e-l-t-e-d in my mouth!
Even Chef Georgio agrees with me and always looks forward to what I sous vide, although he likes he steak more well done than me!
Nothing is too difficult to adapt or change and Gary‘s technique and recipe gave me more confidence to experience and create…isn’t that great?
It was “onwards and upwards” from here in what else I could do, not only with steak but with all meats and vegetables that I could sous vide.
For those who may not be familiar with the term, it is a French word meaning “under vacuum” in a water bath using low temperatures and the method/technique creates consistently “moist and tasty” results each and every time!
This is something I had never previously done!
I have converted parts of recipes, but never fully re-created one and converted the whole recipe!
Seeing I was in the mood for Chinese cuisine, I chose Chilli Sesame Beef, and was smiling, thinking to myself How One Food Technique Was Inspired By Many!
- ¼ cup tamari
- ¼ cup Naturally Sweet Products Xylitol
- 2 cloves garlic
- 5 grams fresh ginger, peeled
- 2 fresh red chilli
- 700 grams rib eye steak, trimmed
- 1 tablespoons sesame seeds
- ½ tablespoon black sesame seeds
- oil for pan
- iceberg lettuce, finely diced for salad (optional)
- ½ carrot, cut in two pieces (optional)
- Place garlic, gingers, chilli into Tmx bowl; 3 seconds, speed 5; repeat if necessary based on desired consistency.
- Add xylitol, tamari and sesame seeds; Reverse, 30 seconds, speed 2
- In a zip lock bag or preferably a vacuum sealed bag, add marinate and rib eye.
- Marinate for at least 1 hour, preferably overnight.
- Place steam in simmering basket 50 degrees, 50 minutes, speed 1.
- Carefully remove steak from bag; reserve marinade.
- Heat fry pan, then add oil; add steak for 2 minutes each side or until desired doneness.
- Remove from pan and allow to rest for 5 minutes before slicing.
- Please carrot in Tmx bowl; 3 seconds, speed 5; repeat if necessary based on personal taste; remove, set aside.
- Place marinade in Tmx bowl; cook Varoma temperature, Reverse, soft speed, MC off. Repeat for another 5 minutes if thicker sauce preferred based on personal taste.
- NOTE: Place simmering basket on top to avoid splattering.
- Assemble salad, top with grated carrot; drizzle with sauce.
inspired by Dani Valent #inthemixcookbook 1 & 2
inspired by Gary Mehigan Thermomix Community recipe 'the perfect' sirloin steak
Steak was cooked to order.
I have personally thanked Thermalina for sharing in the creative process too!
Hands up, who would like to try some of this now?
Have you previously thought of steaming steak?
Would you consider doing it now?
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