Dash DSV300 Instruction Manual And Recipe Manual page 14

Mexican Style Steak
Ingredients Directions
2 ribeye, strip, porterhouse, or
Fill the Sous Vide with warm water and set to 134ºF. In a small bowl,
t-bone steaks, 2-5 cm thick
mix together the spices and lime juice until a paste is formed. Spread
the rub over all surfaces of the steak and massage into meat. Place in
1 tsp. chili powder
a vacuum bag and seal.
1 tsp. black pepper
Cook for 2 hours. When finished, remove the bag from the Sous Vide.
1 tsp. oregano
Add olive oil to a grill pan and place over high heat. Sear steaks over
1 tsp. dried cilantro
high heat for 30-45 seconds per side. Serve.
1 tsp. cumin
1 tsp. granulated garlic
2 small sweet peppers, of your
choice
½ tsp. cayenne pepper
½ tsp. salt
1 tbsp. lime juice
olive oil
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