NY Strip with Chili Eggplant

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the steaks in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.   You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your New York strip steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To prepare the chili eggplant, cut the eggplant into quarters lengthwise, then cut into 1-inch pieces on the diagonal. Thinly slice the shallot, chili, garlic, ginger and green onions. 

• 6

  Heat the oil in a large frying pan over medium heat. Add the eggplant in a single layer and cook, turning halfway until golden brown and softened. Using tongs, remove the eggplant from the pan.  

  Tip: Approximately 2 tablespoons of oil should remain in the pan. If not, top up the oil and allow to heat before continuing to the next step. 
• 7

  Return the pan over medium heat, add the shallot, chili and garlic and cook, stirring until golden. Add the ginger and cook, stirring, for 30 seconds, or until fragrant. Return the eggplant to the pan with the sambal oelek and soy sauce and stir until heated through. Add the green onions and season with salt and pepper. Remove from the pan and cover to keep warm.  

• 8

  When the timer signals that the steaks are done, heat a 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. 

• 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 flavor and color, you can add a knob of butter and baste the steak while searing.
• 10

  Thinly slice the steak and fold through the eggplant mixture.  Serve drizzled with the eggplant oil.