Lyndey Milan's sous vide beef, grain salad and pickled vegetables

METHOD

1. Trim any silver skin from the beef, season and put in a Ziploc bag. Add the garlic, eshallots, lemon rind, thyme and olive oil to the bag and press a little with your fingers to ensure oil contacts all beef.
2. Fill a sink or large bowl with enough water to submerge your beef-filled bag. Close zip almost all the way, leaving a small hole for air to escape. Slowly submerge the bag in the water up to the open part of the zip, taking care not to let water in. Let the pressure from the water push the air out. Squeeze and zip the bag fully.
3. Fill a deep pot with enough water so that when the beef is submerged it will be fully covered by the water. Place over medium heat and bring the water up to 55-60ºC. Put the sealed bag of beef in the pot so that it is not touching the bottom/sides of the pot. (Wrap the top of the bag around a wooden spoon, secure with a bulldog clip and let bag hang in middle of pot.) Use a thermometer to monitor and maintain a temp of 55-60ºC. (You may need to turn heat on and off occasionally.) Stir water every 5–10 minutes, moving the position of the meat if possible (without taking the bag out). Cook for 50 minutes.
4. Remove the bag from the pot and immediately immerse in a large bowl or sink filled with ice and cold water to chill. Refrigerate if desired, but remove from fridge 30 minutes prior to finishing.
5. Remove the beef from the bag, discard flavouring ingredients, and pat dry with a paper towel. Cut into 4 thick steaks.
6. Heat a frying pan (big enough to fit 4 steaks without touching) over medium high heat. Add oil and butter. When butter foams, cook steaks on each side for no more than 2 minutes for medium rare. Rest in a warm place for 5 minutes.

Sous vide pickled vegetables

1. Combine pickling mix in a small saucepan over medium heat. Bring to the boil, stirring gently until the sugar dissolves.
2. Place beetroot and carrots into two Ziploc bags, mushrooms and green beans into another. Pour half the pickling mix into beans and divide remainder between beetroot and carrots, roll up under water to remove air and seal (as per beef).
3. Bring a pot that will fit the bags to 88ºC and place the beetroot and carrots in for 45 minutes. Place the mushrooms and beans in for the last 8 minutes.
4. Remove from pot and plunge into a large bowl of ice and cold water until cooled.

Grain Salad

1. Place the quinoa into a small saucepan and ‘toast’ over medium heat for a minute or two. Add 2 cups cold water, bring to the boil, then reduce heat to low and cook for 10–15 minutes until the grains are translucent and the water has been absorbed. Remove from the heat, fluff up the grains with a fork and place in a large bowl to cool.
2. Meanwhile, place the lentils and 3 cups cold water in a small saucepan, bring to the boil, reduce the heat and simmer over low heat for 25 minutes until cooked but slightly al dente. Drain in a colander and rinse under cold water until cool. Add to quinoa.
3. Add almonds, green onions and mint to the bowl. Mix lemon juice, zest and olive oil and add, season with salt and pepper.