I made a sous vide steak pinwheel. Here's how...

I needed another way to cook flat iron steak

26w ago

3.3K

We love flat iron steak in our house. It's pretty inexpensive (often on sale for $6.99 per lb) and it's very tender. The problem though, is that we eat flat iron steak so much that it has gotten a bit boring – and I needed to do something different for dinner.

I started by finely dicing onion, mushrooms, and bell pepper to sauté in butter with garlic. While the veggie filler was sautéing, I placed my flat iron steak in a two gallon ziplock bag and proceeded to whale on it with a tenderizer hammer in order to flatten it out. Once the steak was flattened out for rolling, I seasoned each side with garlic salt and fresh ground pepper.

Veggies to go in the steak pinwheel

Veggies to go in the steak pinwheel

All sautéed

All sautéed

Flattened flat iron steak, seasoned

Flattened flat iron steak, seasoned

The sautéed veggie mixture was evenly spread on the flattened steak, and then shredded Pepper Jack Cheese was sprinkled on top. I then rolled the steak with the mixture as tightly as I could, and tied it with a string in preparation for vacuum sealing. Once vacuum sealed, it went into the immersion bath for five hours at 135°F.

Topped with sautéed veggies...

Topped with sautéed veggies...

...and Pepper Jack Cheese

...and Pepper Jack Cheese

Rolled up

Rolled up

Vacuum sealed...

Vacuum sealed...

...and immersion cooking for the next five hours

...and immersion cooking for the next five hours

After five hours of immersion cooking, the flat iron pinwheel was freed from its vacuum sealed prison and seared in a hot pan of butter to caramelize the outside of the steak. I hastened this process with the help of a torch – to help it sear faster without cooking the meat too much more. Once seared, I removed it from the pan and sliced it into discs to be plated with fries from the air fryer.

Not too pretty right out of the immersion bath

Not too pretty right out of the immersion bath

Let's make it pretty...

Let's make it pretty...

Time to slice

Time to slice

The smell was pretty ridiculous (in a good way)! Very beefy with the smell of onions and peppers. The steak was cooked to a perfect medium rare, and packed so much flavor.

The beauty of the sous vide cooking process is all of the juices – all of the flavor – is stuck in the vacuum bag with the meat. It's not going anywhere!

The sautéed veggie and Pepper Jack filling had a combination of tanginess from the Pepper Jack, bell pepper, and onion along with a slight earthiness from the mushroom. All of the flavors went well together in each bite.

And the fries; I topped them with truffle salt (so much umami in that salt). It was a very good meal that looked nice on the plate. Damn I love steak!

Do you cook flat iron steak? If so, what is your go-to recipe?

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