With the start of the new year almost upon us, a lot of people are looking to eat healthier in 2015. Because of that, we wanted to pass along a delicious, yet healthy recipe. For those of you looking for a gluten-free, protein-packed sous vide dish, look no further! And if you’re looking for more gluten-free goodies, make sure to check out Melissa Reeds’ site–it’s jam-packed of GF-goodness! See her complete recipe for the Sous Vide Gluten Free Carne Asada below in full:
The Sous Vide Method of cooking is low temperature and seals all the nutrients into the bag; result is the flavor is better and the texture of meat is so tender. I used Grass-Fed Carne Asada Flap Steak and marinaded it over night with fresh cilantro and lime. The next day, meat marinade was drained. I put the marinaded Carne Asada in a food grade zip lock bag. Added lime juice, cilantro, tomato, onion, jalapeno and seasonings.
Grass-Fed Carne Asada with Lime, Cilantro, Onion, Tomatoes, Jalapeno and Seasonings
I got out one of my cooking pots, clipped the Nomiku Immersion Circulator to the side, then added water to my cooking pot to between the minimum and maximum area on Nomiku. I plugged in the Immersion Circulator and set the temperature to 134F. Next, I let the water get to the temperature I needed then added the bag of prepared Carne Asada with all air out and bag sealed. I set my timer to 2 hours.
Timer set for Sous Vide Method for 2 hours; Carne Asada cooked at 134F.
I let the meat cook and did house cleaning. Just as dishes were getting completed the timer went off. I let the meat cook an additional 15 minutes while I finished the task at hand. I shut off my Nomiku and took out the Carne Asada.
Carne Asada Sous Vide, finished after 2 hours and 15 minutes cook time.
I let the meat rest and prepared my pan to do a quick sear on each side of the Carne Asada before cutting it for Tacos.
Quick searing Carne Asada.
I let it rest after taking it to the cutting board. While meat was resting, I deglazed the searing pan with white wine to make a reduction sauce.
Making a reduction sauce with white wine.
Then I used a nice knife to slice the meat and then poured the reduction sauce over the tender Carne Asada meat.
Sliced Carne Asada Meat with Reduction Sauce
Next I added a fresh salsa. I heated corn tortillas to serve the meat in for soft tacos. I left the meat rustic rather than chopping it.
Sliced Sous Vide Carne Asada with Reduction Sauce and Salsa
Before serving; I plated the tacos and poured the fresh salsa over the top.
Plated Carne Asada Tacos made Sous Vide with Nomiku Immersion Circulator
The tacos were delicious. The tenderness of the Carne Asada Flap Steak was like that of a Filet Mignon thanks to the Nomiku Immersion Circulator. I love how easy it is to cook Sous Vide. There is less mess than conventional cooking on a stove top or oven, plus the food is more nutritious with all the nutrients staying in the bag instead of escaping in the air, steam or cooking base, like water if boiled.
Recipe and photos republished with permission from Melissa Reed of Gluten Free Lifestyle Book Series