Ingredients:
- 1 Antelope Steak (or any wild game you prefer) about 1” thick trimmed
- Kosher Salt
- Fresh Ground Pepper
- Olive Oil
For the Veggies:
- Zucchini (cut lengthwise in fourths)
- Eggplant (cut 1/2” thick circles)
- Asparagus (trimmed)
- Pearl or Grape Tomatoes
- Sweet Potatoes (cut in 1/4” circles)
For the Chimichurri:
1 Log of Goat Cheese
1/4 Cup Diced Green Onions (or red onions)
3/4 Cup Flat-leaf Parsley
1 Tbsp Fresh Oregano (stems removed)
2 Garlic Cloves
1 1/2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1/2 tsp Red Pepper Flakes
3/4 Cup Extra-virgin Olive Oil
1/4 Cup Red Wine Vinegar
MEAT! Sous Vide 4 + 12 Liter Container
Directions
1. Defrost steak 2-3 days before in refrigerator, trim and salt at least 24 hours before, set aside to wait in refrigerator covered.
2. Dry meat with paper towel to absorb liquid as salt will diffuse throughout the steak. Vacuum seal in sous vide safe bag.
3. Prepare the MEAT! sous vide equipment by filling with proper amount of water and selecting internal temperature setting. I like to set temperature between 126-131 degrees fahrenheit or 52.2-55 degrees celsius, you pick how rare you would like it, remembering that the final sear is going to affect the final internal temperature by a few degrees.
4. Drop the vacuum sealed steak bag into the water, cover and start Sous vide. A steak of 1” will need approximately 2 hours but you can keep it in there longer as it won’t continue cooking over the internal temperature you set. This gives you lots of flexibility. The Sous vide will beep when meat has reached temp. Forget about it until 10 minutes before dinner time.
For the veggies: Prepare your choice of veggies in 1/4” to 1/2” slices to endure even cooking. Drizzle all with olive oil and kosher salt. Set aside.
For the Chimmichurri:
Dice the green onion, parsley, oregano, garlic cloves, 1 1/2 teaspoon kosher salt and pepper.
Combine in bowl and add the red wine vinegar, olive oil red pepper flakes. Stir until combined. If desired, blend for 5-10 seconds in blender to create more creamy consistency.
Putting it all together:
Heat up your gridiron or griddle to medium and place your cast iron to heat up as well. Place veggies on griddle (except tomatoes throw in cast iron pan so they can burst) and cook for 5-10 minutes. Meanwhile get your steak out of the Sous vide and again dry off with paper towel to absorb any moisture. Salt lightly and pepper. Flip veggies and add steak to sear. Don’t fuss with it but let it sit 2-3 minutes, flip and wait another 2-3 min. Take everything off the gridiron and make your plate beautiful with all those colors. Don’t forget to top with chimmichurri and the goat cheese is a must!
Written by: Brenda Weatherby – VP of People and Culture
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