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Sous vide steak with bean puree and chimichurri (Diabetes)

Sous vide steak with bean puree and chimichurri (Diabetes)
3.7 3 ratings
Prep. 20 min
Total 2 h 10 min
4 portions
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Ingredients

Sous vide steaks
  • beef fillet steaks (100 g each, 3 cm thickness)
    4
  • ground black pepper
    ½ tsp
  • garlic cloves
    4
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • lemon juice (approx. ½ lemon - see Tips)
    30 g
Chimichurri sauce
  • fresh parsley leaves only
    20 g
  • fresh oregano leaves only
    2 sprigs
  • garlic clove
    1
  • dried chilli flakes
    ¼ tsp
  • red wine vinegar
    15 g
  • water
    20 g
  • Dijon mustard
    10 g
  • extra virgin olive oil
    2 tbsp
  • ground black pepper
    2 pinches
Bean puree
  • canned cannellini beans no-added salt, rinsed and drained
    800 g
  • lemon juice
    20 g
  • water
    100 g
  • ground black pepper
    2 pinches
  • extra virgin olive oil to fry
    1 tbsp
To Serve
  • fresh baby spinach and rocket mix
    150 g
  • red onion thinly sliced
    50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 155.3 mg
Protein 31.8 g
Calories 1620 kJ / 387.5 kcal
Fat 20 g
Fibre 9.5 g
Saturated Fat 4.3 g
Carbohydrates 15 g

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Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

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