Coffee-Rubbed Flat Iron Steak

Servings: 4
Prepping time: 30 minutes
Cooking time: 15 minutes
(excludes sous-vide cooking time)

Ingredients

Coffee-Rubbed Flat Iron Steak

1½ lbs flat iron steak
1 Tbsp coffee grounds, French roast
½ Tbsp kosher salt
½ Tbsp black pepper
½ Tbsp brown sugar
2 tsp paprika
2 tsp vegetable oil
1 Tbsp vegetable oil

Cauliflower Mash

2 lbs (1 head) cauliflower, cut into 1-inch cubes
2 tsp kosher salt
¼ tsp black pepper
2 cloves garlic, peeled and smashed
2 Tbsp butter
Chives, sliced, to garnish (optional)

Compressed Kale

4 C kale
½ Tbsp truffle oil
½ tsp kosher salt
¼ tsp black pepper
1 Tbsp sherry vinegar (for dressing)
Shaved Parmesan to garnish (optional)
Roasted walnuts, crushed, to garnish (optional)

Method

For the Coffee-Rubbed Flat Iron Steak:

Place all spices and coffee grounds in a large mixing bowl and blend well.

Coat the steak with the mixture evenly all over and then place in a sous vide pouch with 2 teaspoons vegetable oil and seal.

Allow the steak to marinate in the pouch for 2 hours.

Next cook at 131°F/55°C for 24 hours.

Once finished, remove the pouch and allow it to rest for 10 minutes before opening.

Remove the steak from the pouch and sear both sides for 2–3 minutes each on a hot skillet over high heat with 1 tablespoon of the vegetable oil.

Allow the meat to rest for 5 minutes before serving.

For the Cauliflower Mash:

Place all ingredients except chives into a sous vide pouch and cook at 181°F/83°C for 1 1/2 hours until very tender.

Remove the pouch and allow the cauliflower to rest for 5–10 minutes.

Then, without opening the pouch, smash all ingredients in the pouch until they reach desired consistency.

Reserve.

The cauliflower should be tender enough to smash by hand or using a small saucepot. You may also remove contents from the pouch after smashing and use an immersion hand blender for a smoother consistency, if desired. Reserve.

For the Compressed Kale:

Clean and trim the kale, pat dry, and place flat in the sous vide pouch.

Add salt, pepper, and oil.

Before sealing, compress a few more times to ensure the kale has been infused with the seasonings.

This is because kale is a little firmer and takes longer to infuse properly.
Seal.

The pressure will compress the kale’s cellular structure without damaging it and will give the appearance of kale that’s been cooked.

Allow compression/kale to be sealed for up to 2 hours before serving.

To Serve:

Remove the kale from pouch and lay it on a plate.

Slice the flat iron steak into strips and place it next to the kale.

Serve with a side of cauliflower mash.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.