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Sous vide steak with bean puree and chimichurri (Diabetes, TM6)
TM6

Sous vide steak with bean puree and chimichurri (Diabetes, TM6)

5.0 (2 ratings)

Ingredients

Sous vide steaks

  • 4 beef fillet steaks (100 g each, 3 cm thickness)
  • ½ tsp ground black pepper
  • 4 garlic cloves
  • water, to fully submerge bags (not higher than the 2L maximum fill level)
  • 30 g lemon juice (approx. ½ lemon - see Tips)

Chimichurri sauce

  • 20 g fresh parsley, leaves only
  • 2 sprigs fresh oregano, leaves only
  • 1 garlic clove
  • ¼ tsp dried chilli flakes
  • 15 g red wine vinegar
  • 20 g water
  • 10 g Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 pinches ground black pepper

Bean puree

  • 800 g canned cannellini beans, no-added salt, rinsed and drained
  • 20 g lemon juice
  • 100 g water
  • 2 pinches ground black pepper
  • 1 tbsp extra virgin olive oil, to fry

To Serve

  • 150 g fresh baby spinach and rocket mix
  • 50 g red onion, thinly sliced

Nutrition
per 1 portion
Calories
1620 kJ / 387.5 kcal
Protein
31.8 g
Carbohydrates
15 g
Fat
20 g
Saturated fat
4.3 g
Fiber
9.5 g
Sodium
155.3 mg

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