Slow cooking beef steak

This time we wanted to try something simple but tasty - beef steak. It is difficult to find a meat that stays soft and juicy. So we decided to try for the first time to prepare the meat with the "sous vide" technique with our steam oven. 

In our local supermarket we found some blue potatoes, which called our attention. These are like normal potatoes, but with a slightly more intense taste.

We also prepared some steamed green beans and caramelized carrots.

So tasty and tender.

If you didn't do that yet, it is seriouly worth to give it a try. It basically consists in placing the meat in a vaccuum bag and keep it at a constant temperature of 55°-60°C for at least 30 min per 1cm thickness, ideally longer. The advantage of this way of cooking is that the meat can stay for a very long time in the heat without having negative impact on the consistency. The only risk is that, due to the low heat, bacteria might spread. Therefore only use fresh meat and stick to the basic kitchen hygenic rules.

After taking the meat out of the heat, slice it, add salt and pepper and grill it for short time (we did for about 1 min) on each side on a very hot grilling pan.