Turbo Flank Steak with Chunky Romesco and Roasted Leek

the Breville Test Kitchen

Turbo Flank Steak with Chunky Romesco and Roasted Leek

Name: Turbo Flank Steak with Chunky Romesco and Roasted Leek
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 1 flank steak - approximately 450g; ½ tsp Coarse salt - divided; 2 tsp oil; 1 tbsp neutral flavoured oil - to sear; 1 leek - trimmed; 2 tsp olive oil; ¼ tsp Coarse salt - divided; 1cm thick slice sourdough - crusts removed; 2 tbsp coarsely chopped blanched almonds; 2 tbsp coarsely chopped hazelnuts; ¼ cup (60 ml) olive oil; 6 cloves garlic - quartered; ¾ tsp Coarse salt - divided; Freshly ground black pepper - to season; 85 g piquillo peppers - cut into 1cm slices; 6 (70 g) cherry tomatoes - halved; 2 tsp smoked paprika; 2 tsp sherry vinegar

Flank steak is prized for its rich meaty flavour. Precision sous vide ensures even cooking all the way through for a tender result and with Turbo, doing so up to twice as fast! It pairs perfectly with the bright flavours of our roasted romesco sauce, flecked with toasted almonds and hazelnuts and scented with smoky paprika. Soft buttery leeks add a final touch of sweetness.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

1 flank steak
approximately 450g
2 tsp oil
1 tbsp neutral flavoured oil
to sear

For the romesco

½ tsp Coarse salt
divided
2 tsp olive oil
¼ tsp Coarse salt
divided
1cm thick slice sourdough
crusts removed
2 tbsp coarsely chopped blanched almonds
2 tbsp coarsely chopped hazelnuts
¼ cup (60 ml) olive oil
6 cloves garlic
quartered
¾ tsp Coarse salt
divided
Freshly ground black pepper
to season
85 g piquillo peppers
cut into 1cm slices
6 (70 g) cherry tomatoes
halved
2 tsp smoked paprika
2 tsp sherry vinegar

For the roasted leek

1 leek
trimmed

Instructions

1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
2Place the steak in a microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil.
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, continue to the next step.
4To preheat the oven, insert the wire rack into position 5. Set the oven to Roast, Convection, 165°C, for 15 minutes and press Start. Meanwhile, continue to the next step.
5Cut the leek in half lengthwise, then into thirds crosswise. Place cut-side up in the roasting pan, brush with oil and sprinkle with salt. Turn the leek over and brush the other side with oil.
6Tear the bread into approximately 5mm pieces. Place in a large bowl with the almonds, hazelnuts, olive oil, garlic, ¼ teaspoon salt and pepper and mix to combine. Transfer to the roasting pan with the leeks. Set aside the bowl.
7Once the oven has preheated, place the roasting pan in the oven and cook for 15 minutes, stirring the bread mixture halfway through cooking.
Tip: Stale bread will cook quicker than fresh bread, so keep an eye on it and remove the bread pieces if they’re over browning.
8In the reserved bowl, add the capsicums, tomatoes, paprika, vinegar and remaining salt and stir to combine.
9Transfer the bread mixture to a small bowl and set aside. Add the capsicum mixture to the pan with the leek and return to the oven. Set aside the bowl. Cook for 10 minutes, stirring the capsicums halfway through cooking.
10Once cooked, remove and discard the outer layer of the leek. Return the capsicum mixture to the bowl. Add the bread mixture and stir to combine.
11When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak on a paper towel lined cooling rack set over a tray and pat dry.
Tip: Alternatively, preheat the Sear and Press Grill to Sear (230°C).
12Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for 1 minute.
Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing. If using the Sear and Press Grill, close the lid and sear for 30 seconds.
13Slice the steak, transfer to a serving plate and serve with the chunky romesco and roasted leek.