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Flat iron steak with rosemary

Sous-vide cooked chuck steak with rosemary, garlic, and olive oil.

By cooking the brisket sous-vide with spices, the meat acquires a deep, full flavor. Brief grilling beautifully brings out the aromas.

Ingredients

Olive oil
Rosemary to taste
Salt and pepper to taste
Garlic to taste
Candied citron

Preparation

  1. Finely chop the rosemary and garlic.
  2. Mix the herbs and garlic with olive oil to taste until a 'pasty' mixture is formed.
  3. Cover the flat iron steak with this mixture and vacuum seal.
  4. Cook sous-vide at 49°C for about 40 minutes.
  5. Briefly grill the flat iron steak just before serving at about 200°C.