Sous Vide Pinwheel Steak

I partnered up with Gourmia who has the most amazing cooking gear, to try out their new Sous Vide Immersion Cooker on a cooking recipe. Naturally, I always go for Steak, which is the primary reason I cook Sous Vide. I love a good Medium Rare steak, which is always pink from edge to edge.

Cooking time is around 2 hours total for the whole procedure.

For this recipe you will need:

A Sous Vide Immersion Cooker

Skirt Steak

Food Grade String

Salt & Pepper

Chimichurri which you can buy, or easily make using my recipe

A skillet or grill to finish off the steak with a decent sear.

Optional: Do a side of Shrimps and Egg like I did

First step, is to take that Skirt Steak, and roll it up.

You want to get a nice tight roll like the one below into a Pinwheel shape.

Next, take the string, and start to wrap and tie it around the pinwheel like below.

Wrap it a few times tight so it stays in one form.

It turns out like this at the end.

Next, we vacuum seal the Steaks in a Sous Vide bag.

Now we start the Sous Vide process for cooking steak. In this case, you fill your bath with water, place the Immersion Cooker in the bath, and set the temperature to 59.7C for 1.5 hours of cooking. I always speed up this phase by boiling water in a kettle, and adding to the bath to raise the temperature faster.

Open Gourmia App, and set the program as below.

Now that the bath reached the right temperature, we place the vacuum sealed bags inside, and forget about them until it is ready, and we get the app via the notification.

When you get your app notification that the food is ready, it is time to go and sear it over a hot flame.

You have the option to sear over a flaming hot skillet, or to get that wood taste in there over charcoal. All you need is 2-4 minute sear on each side of the steak, so a total of around 8 minutes on the fire, depending how you like your crust.

Take the steaks out o the vacuum sealed bags, drain the juices, and pat dry. I then season with Salt and Pepper all around, and throw on the grill.

You can see Shrimp and Eggs on the skillet. I use olive oil, and just throw them all together at once, as it cooks in under 10 minutes.

Now we are done cooking, and it is time to slice this bad boy up and serve it with Chimichurri, some Fries, and something good to drink and keep you hydrated.

Enjoy your awesome edge to edge pink steak, and let me know what you think of it in the comments section.

If you would like to try Sous Vide, I recommend checking out the Gourmia Immersion Cooker, I found it much more powerful than other Cookers I have, 33% more juice, which means faster heat ups, and larger bath capabilities.