Steak Salad with Charred Green Onions and Beets

Sous vide is French for "under vaccum" and hyper-skilled chefs use the technique to

 cook meat or fish to perfection. 

TOTAL TIME: 0:35

PREP: 0:15

LEVEL: Easy

SERVES: 4

Ingredients

• 1 (2" thick) boneless top loin beefsteak (1 lb.)
• 1 tbsp. vegetable oil
• 1/2 bunch green onions, halved
• 3/4 tsp. flaky sea salt
• 1 5 oz. container mixed greens
• 1/2 small head radicchio, leaves separated and torn
• 4 cooked beets, quartered
• 1/4 c. red wine vinegar
• 1 tbsp. extra virgin olive oil
• 2 oz. blue cheese, crumbled

Direction

In 8-quart saucepot, set up sous vide device as package directs. Add water and set temperature to 130 degrees F on device. Place steak in gallon-size resealable plastic bag; seal tightly, pushing out excess air. Place bag in hot water. Cook 2 hours. Remove bag from water. Remove steak from bag; pat dry.

In 10" skillet, heat oil on medium-high until very hot. Add green onions; cook 2 minutes or until lightly charred, turning. Add steak to skillet. Cook 2 minutes, turning frequently. Transfer to cutting board; sprinkle with 1/2 teaspoon flaky sea salt and thickly slice.

In large bowl, toss greens, radicchio, beets, vinegar, olive oil and 1/4 teaspoon each flaky sea salt and pepper. Transfer to platter. Top with steak, onions and blue cheese.

About 315 cals, 29 g protein, 9 g carbs, 18  fat (6 g sat), 3 g fiber, 735 mg sodium.

from:goodhousekeeping