NY Steak with Apricot-Gochujang Cauliflower and Blueberry Shrub Foam

Name: NY Steak with Apricot-Gochujang Cauliflower and Blueberry Shrub Foam
Yield: Serves: 2 to 4
Ingredients: 1 teaspoon of sumac (substitute lemon zest if no sumac); 800 grams (about 4 cups) of blueberry juice (or juice of your choice) – use kitchen scale; ¼ cup of champagne vinegar; 5 grams soy lecithin; Flake/finishing salt; 1 head of white cauliflower; 1 cup of apricot preserves; 3 tablespoons of gochujang; 10 to 15 oyster mushrooms; Avocado oil for searing (or similar high smoke point oil); 15-20 shishito peppers; 2 (boneless) New York Strip steaks

Preparation info

Serves:
2 to 4

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Steaks

2 (boneless) New York Strip steaks

Starter
Main course
Sous vide
Gluten-free

Method

For the Steaks

3 hours before service, set sous vide precision cooker to 129°F (53.9°C). Vacuum seal your steaks and drop into the water or place in a Ziploc bag and use the water displacement method to submerge.

Ingredients

For the Steaks

Method

For the Steaks

For the Cauliflower