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

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.

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.

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.