My son and I bought a grass fed ribeye the other day, and we decided to turn it into luxurious tacos! So, we broke out the Sous Vide to turn our ribeye into a perfectly tender rare steak to slice and serve on tortillas! We started by seasoning (with heavy reliance on smoked paprika), which turned out to add really nice flavour to the meat. And, we built a horseradish/smoked paprika aioli for a sauce too, which complemented the beef perfectly. We hope you enjoy!
Time: 90 Minutes
Ingredients:
- Ribeye Steak
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Sea Salt
- Worstershire Sauce
- Tortillas
- Onions
- Lettuce
- Tomato
- For your sauce:
- Mayonnaise
- Horseradish
- Smoked Paprika
Method:
- Fill a pot with water, and set your sous vide to 135 degrees F.
- Pat your steak dry. Then, coat it with smoked paprika, garlic powder, onion powder, and sea salt.
- Place your steak in a zip top bag, and add a splash or two of Worcestershire sauce. Get as much air out of the bag as you can, and place it in your sous vide water. Use displacement to remove the last of the air.
- Cook for around 2 hours.
- Towards the end of your sous vide cook time, dice your tomato, slice your onions, and shred your lettuce.
- Also, towards the end of your cook time, combine your mayonnaise, horseradish, and smoked paprika, and stir into a cohesive sauce.
- When your 2 hours is up, remove your steak from the sous vide bath, and pull your steak out of the bag. Pat it dry.
- Heat a pan with a little oil or butter, and sautee your onions. When they start to caramelize, sear your steak on both sides.
- Arrange your lettuce and tomatoes on your tortillas, and then add your caramelized onions.
- Slice your steak thinly, and place it into your tacos.
- Top with your smoky horseradish aioli.
- Plate, devour, and enjoy!
