Turbo Porterhouse Steak with Guasacaca and Cassava Frita

Instructions

• 1

  Place 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.
• 2

  Place the steaks flat, side by side in a microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. 

• 3

  In 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, then continue to the next step. 

• 4

  In a medium saucepan, add the cassava, water and salt. Bring to a boil and cook for 20 minutes, or until tender when tested with a skewer. Drain, then transfer to a paper towel lined cooling rack set over a tray and allow to cool. Meanwhile, continue to the next step.

• 5

  Place the onion, capsicum, jalapeño, garlic, vinegar and ½ teaspoon of the salt into the bowl of a food processor. Pulse several times until the vegetables are finely chopped, scraping the bowl if required. Add half the avocado, parsley and coriander. With the motor on, add the olive oil in a steady stream. Transfer the mixture to a medium bowl, add the remaining avocado, lime juice and the remaining salt and stir to combine. Cover with plastic wrap and set aside.

• 6

  Once the cassava has cooled, cut in half lengthwise, then remove the fibrous strands. Cut each piece in half lengthwise, then crosswise into thick chips and return to the tray. Freeze, uncovered until required.

• 7

  Fill a deep fryer or large pot a third full with oil and preheat to 190°C. Working in batches, cook the cassava for 5 minutes, or until golden brown. Transfer to a large bowl lined with paper towel to drain. Repeat with the remaining cassava.

  Tip: Alternatively, air fry the cassava at 190°C for 15 minutes, then grill on high for 10 minutes, turning halfway through grilling.
• 8

  When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks 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).
• 9

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks 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. 
• 10

  Transfer the steaks to a plate and serve with the cassava frita and guasacaca. 

  Tip: Any excess guasacaca can be enjoyed as a guacamole-like dip within 24 hours.