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 1 lb; ½ tsp kosher salt; 2 tsp oil; 1 tbsp neutral flavored oil - to sear; 1 leek - trimmed; 2 tsp olive oil; ¼ tsp kosher salt; ½ -inch thick slice sourdough - crust removed; 2 tbsp coarsely chopped blanched almonds; 2 tbsp coarsely chopped hazelnuts; ¼ cup (2 fl oz) olive oil; 6 cloves garlic - quartered; ¾ tsp kosher salt - divided; Freshly ground black pepper - to season; 3 oz piquillo peppers - cut into ½-inch slices; 6 (2½ oz) cherry tomatoes - halved; 2 tsp smoked paprika; 2 tsp sherry vinegar

Flank steak is prized for its rich meaty flavor. 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 flavors of our roasted romesco sauce, flecked with toasted almonds and hazelnuts and scented with smoky paprika. Soft buttery leeks add a final kiss 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 1 lb
½ tsp kosher salt
2 tsp oil
1 tbsp neutral flavored oil
to sear

For the roasted leek

1 leek
trimmed
2 tsp olive oil
¼ tsp kosher salt

For the romesco

½ -inch thick slice sourdough
crust removed
2 tbsp coarsely chopped blanched almonds
2 tbsp coarsely chopped hazelnuts
¼ cup (2 fl oz) olive oil
6 cloves garlic
quartered
¾ tsp kosher salt
divided
Freshly ground black pepper
to season
3 oz piquillo peppers
cut into ½-inch slices
6 (2½ oz) cherry tomatoes
halved
2 tsp smoked paprika
2 tsp sherry vinegar

Instructions

1
Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) 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 countertop from direct contact with the hot pot or vessel.
2
Place the steak in a microwave-safe, zipper-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 customize 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.
4
To preheat the oven, insert the wire rack into position 5. Set the oven to Roast, Convection, 325°F, for 15 minutes and press Start. Meanwhile, continue to the next step.
5
Cut 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.
6
Tear the bread into approximately ¼-inch 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. Reserve the bowl.
7
Once the oven has preheated, place the roasting pan in an 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.
8
In the reserved bowl, add the peppers, tomatoes, paprika, vinegar and remaining salt and stir to combine.
9
Transfer the bread mixture to a small bowl and set aside. Add the pepper mixture to the pan with the leek and return to the oven. Reserve the bowl. Cook for 10 minutes, stirring the peppers halfway through cooking.
10
Once cooked, remove and discard the outer layer of the leek. Return the pepper mixture to the bowl. Add the bread mixture and stir to combine.
11
When 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 (450°F).
12
Only 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 flavor and color, 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.
13
Slice the steak, transfer to a serving plate and serve with the chunky romesco and roasted leek.