Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe

Sous vide strip steak is one of my favorite steaks to cook. Strip steak is less expensive than ribeye or filet because it can be a little tough, but with sous vide it can be cooked long enough to tenderize it. It only needs to be heated through, usually 2 to 4 hours, but I'll often let it go an extra few hours to soften it up some.

For a quick weeknight meal I'll serve this with some roasted mushrooms and peppers. I'll top it with some chile pepper sauce I make a few days in advance and store in the refrigerator.

Sous vide strip steak 3a

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about beef steak from my How to Sous Vide Beef Strip Steak article or view all my sous vide steak articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide New York Strip Steak with Roasted Mushrooms & Peppers Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Cooks: 130°F (54.4°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers

Sous vide strip steak 8a
  • For the New York Strip Steak

  • 1 to 2 pounds New York Strip Steak (450g to 900g)
  • For the Roasted Mushrooms and Peppers

  • 1 pound baby belly mushrooms, cleaned and trimmed (450g)
  • 2 red or yellow bell peppers, coarsely chopped
  • For the Chile Pepper Sauce

  • 1/4 cup olive oil
  • 7 dried chile peppers, deseeded and coarsely chopped
  • 1 tablespoon almonds
  • 1 tablespoon pumpkin seeds
  • 3 cloves garlic
  • 1/4 cup apple cider vinegar
  • To Assemble

  • Fresh basil leaves
  • Fresh oregano leaves
  • Sea salt

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Cooking Instructions for Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers

For the New York Strip Steak

Preheat a water bath to 130°F (54.4°C).

Lightly salt and pepper the steak then seal in a sous vide bag. Place the bag in the water bath and cook for 2 to 4 hours, until heated through.

Sous vide strip steak 13

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Mushrooms and Peppers

Preheat an oven to 400°F (200°C).

Toss the mushrooms and bell peppers with olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, about 20 to 40 minutes or until tender.

For the Chile Pepper Sauce

Heat 2 tablespoons of the oil in a pan over medium heat. Add the chile peppers and cook until fragrant and just browning, 2 to 4 minutes. Add the almonds, pumpkin seeds, and garlic and cook for 2 minutes. Place the mixture into a blender with the vinegar and the remaining olive oil. Blend until well pureed.

To Assemble

Take the sous vide bag out of the water and remove the cooked New York strip steak. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the strip steak.

Sous vide strip steak raw 22

Place the New York strip steak onto a plate with the roasted mushrooms and peppers. Top with a spoonful of the chile pepper sauce and the basil and oregano leaves. Sprinkle with the sea salt then serve.

Sous vide strip steak 9a

Nutritional Information for Sous Vide New York Strip Steak with Roasted Mushrooms & Peppers

  • Calories: 389
  • Fat: 21g
  • Protein: 45g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Sugar: 4g
  • Cholesterol: 94mg

Want Great Sous Vide Recipes?

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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