Tag: bavette


Sous Vide Bistec Encebollado (“Onion-Smothered Steak”)

Bistec encebollado is a simple Latin American dish whose literal translation would be something like “onioned steak”, if onioned happened to be a word. That not being the case, we’ve gone with “onion-smothered”, though that does make the onions sound a bit clingy. In any case, it’s traditionally prepared by taking tough cut of meat, slicing it thin and/or pounding it to break down the fibers, then braising it with onions until tender. In our recipe, cooking the steak sous … Read more



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Beautiful, buttery, sous vide Bavette steak in action. Make it for dinner tonight!

2014-05-15 17:58:38 GMTfoodporn,food,foodtech,foodie,how-to,howto,how to,bavette,nomiku sous vide,nomiku,sous videRead more



Sous Vide Bavette Steak with Brown Butter and Fingerling Potatoes

The boutique cut “bavette “steak is having a moment.  Food lovers are discovering this once easily dismissed and unloved cheap cut to be absolute heaven when cooked properly. Of course, the simplest way to bring out the best out of this cut is with your Nomiku!

imageSous Vide Bavette Steak with Brown Butter and Fingerling Potatoes

Cook time: 1 hour and 45 minutes sous vide, 1 minute to sear

Serves 4

Ingredients

  • 2 lbs Flank Steak (about four 8-ounce pieces
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