NY Steak with Apricot-Gochujang Cauliflower and Blueberry Shrub Foam

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Cooks: 129°F (53.9°C) for 3 hours

Recipe by Steve Roybal, Roybal Supper Club

Ingredients

For the Steaks

  • 2 (boneless) New York Strip steaks

For the Cauliflower

  • 1 head of white cauliflower
  • 1 cup of apricot preserves
  • 3 tablespoons of gochujang

For the Oyster Mushrooms

  • 10 to 15 oyster mushrooms

For the Shishito Peppers

  • Avocado oil for searing (or similar high smoke point oil)
  • 15-20 shishito peppers
  • 1 teaspoon of sumac (substitute lemon zest if no sumac)

For the Blueberry Shrub Foam

  • 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

Method

For the Steaks

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.

For the Cauliflower

minutes before service, preheat oven to 450 degrees. Remove florets from head of cauliflower and place in large bowl. Spoon apricot preserves onto cauliflower and drizzle gochujang. Drizzle about 1 tbsp. of olive oil and sprinkle about 1 teaspoon of salt (or salt to your liking but remember the gochujang has salt in it too). Toss contents of bowl vigorously to evenly coat cauliflower florets, also use large spoon if needed. Dump coated cauliflower onto baking sheet and place in oven for 20 minutes.

For the Oyster Mushrooms

minutes before service, drizzle olive oil in pan set to medium heat and place mushrooms in single layer or as close as you can get. Cook for 2 to 3 minutes then sprinkle with salt to taste and lower heat to medium-low. Continue to cook, stirring occasionally (total cook time will be about 10 minutes).

For the Shishito Peppers

Heat pan to highest heat setting with about 1 tablespoon of avocado oil. Place shishito peppers in pan (remove stems if desired) and cook for 2 to 3 minutes until bottoms are browned/blistered. Toss pan or turn peppers and repeat cooking. Turn heat to low and sprinkle sumac (or lemon zest) over peppers.

For the Blueberry Shrub Foam

Use kitchen scale for the following: In a medium sized bowl (bottom/base of bowl should be about 8”) add blueberry juice, champagne vinegar and soy lecithin. Set immersion blender to low and “whip” air into mixture by first placing immersion blender down on bottom of bowl, and then bringing it up the side of the bowl, until immersion blender base/blade is halfway in the mixture and halfway out. This will allow air to be whipped into mixture, creating bubbles and foam that will rest on the surface. Increase blender speed if needed. Foam will hold about 15 minutes.

To Finish

On highest heat setting, drizzle about 2 tablespoons of avocado in searing pan of your choice until oil barely starts to smoke. Remove steak from water bath, pat very dry and sear in pan 30 to 45 seconds on first side. Season liberally with salt and pepper, then flip and repeat. Remove steak and place on cutting board for slicing.

Stage plating station by removing cauliflower from oven, and shishito pepper and mushrooms from stovetop. Place cauliflower, mushrooms and shishito peppers down the center of the plate. Slice the steak into thick pieces and place pieces along the line of vegetables, using different angles to lean the pieces (see picture). Sprinkle flake/finishing salt over steak pieces. Lastly, spoon dollops of foam under and beside steak pieces. Enjoy!

To Finish

  • Avocado oil for searing (or similar high smoke point oil)
  • Flake / finishing salt
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