As I mentioned a few weeks ago, I was invited to compete in the Sous Video Paleo Recipe Showdown, sponsored by SousVide Supreme and TX Bar Organics. The deadline for submitting our recipes has arrived, so I can finally share what I cooked up in my kitchen — and then you guys get to weigh in by voting in a Fan Favorites contest. Voting starts tomorrow (!), so I’ll be sharing details on that as soon as I get the greenlight.
For now, here’s my recipe: Moroccan Sirloin with Fig-Pistachio Butter and Sweet Potato Home Fries. If you don’t own a Sous Vide Supreme, don’t dispair! I’ll follow up shortly with an adaption of this recipe that you can make with a grill or oven. (But as Nom Nom Paleo can tell you, the Sous Vide Supreme is pretty sweet! And if you vote in the Fan Favorite contest, you have a chance to win a $200 gift certificate for your own Sous Vide Supreme.)
Moroccan Sirloin with Fig-Pistachio Butter and
Sweet Potato Home Fries
Sweet Potato Home Fries:
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, finely diced (about 1 cup)
1/2 tablespoon plus 1 tablespoon coconut oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
4 TX Bar Organics sirloin steaks
1 large clove garlic, cut into 4 pieces
2 teaspoons Ras el Hanout (see below)
2 teaspoons clarified butter (ghee)
1/4 cup clarified butter (ghee)
2 dried figs, finely minced (about 2 tablespoons)
1 tablespoon finely chopped pistachios
1 clove garlic, crushed (about 1 teaspoon)
salt and ground black pepper, to taste
1. Prep and cook the sweet potatoes. Fill and preheat the SousVide Supreme to 183F/84C. Put the potatoes into a cooking pouch in a single layer and vacuum seal. Submerge the pouch in the water oven and cook for 90 minutes. When the sweet potatoes are finished in the bath, remove the pouch from the water, open the pouch, drain the liquid, and set potatoes aside until ready to use.
2. Cook the steak. Reduce the heat of the SousVide Supreme to your preferred degree of doneness for the steak (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well).
3. Rub each steak with the cut side of a piece of garlic, then sprinkle Ras el Hanout onto the surface and pat gently to coat the outside of the steak with the spice blend. Dot the top of each steak with 1/2 teaspoon clarified butter and place each steak in a small vacuum pouch. Submerge the pouches in the water oven and cook for 1 hour (or up to 4 hours.)
4. Make the fig-pistachio butter. About 5 minutes before the steaks are finished, place the clarified butter in a small saucepan and melt over low heat. Add the minced fig, pistachios, and garlic; stir to combine and keep warm until ready to serve.
5. When the steaks are finished cooking, remove them from the water oven, then remove the steaks from their pouches. Pat the steaks dry, then cover with an aluminum foil tent while cooking the sweet potato home fries.
6. Make the home fries. Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the diced onion to the pan and sauté, stirring occasionally with a wooden spoon. Cook until nicely browned, about 8-10 minutes. Add the paprika, chili powder, salt, and pepper; stir to combine.
7. Add an additional 1 tablespoon coconut oil to the skillet, then add the sweet potato cubes, shaking the skillet to make an even, single layer. Cook the potatoes without stirring until the cubes are brown on the bottom, about 5 minutes, then carefully flip the potatoes with a large spatula and make another single layer. Repeat this process until the potatoes are browned on most sides, another 5-10 minutes. Remove to a serving dish and toss with minced parsley.8. Sear the steaks. Re-heat the same skillet until it’s very hot, and sear the steaks for 30 seconds per side to brown and caramelize the surface. Slice and drizzle with the fig-pistachio butter and serve alongside the sweet potato home fries.
Ras el Hanout is a spice blend from the Middle East and North Africa. Spice market vendors all claim their version to be the best, and some people consider the seductive blend of spices to be an aphrodisiac. At the very least, any food in which you include Ras el Hanout will inspire diners to kiss the cook, so you’ve got that goin’ for you. You can buy Ras el Hanout at most good spice shops, or you can make your own, which is much more fun.
Makes 2 table spoons
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon powdered ginger
1 teaspoon ground black pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1. Measure all of the spices into a medium bowl and mix with a fork until combined. Close your eyes, take a deep inhale through your nose, and imagine a market in Morocco. Store in an airtight container.
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