Sous Vide Beef and Pasta Salad with Seasonal Vegetables
This vibrant salad combines tender sous vide beef with fresh pasta and seasonal vegetables, creating a dish that celebrates the flavors of September in Belgium.
The use of sous vide cooking for beef draws on historical cooking traditions that emphasize precision and patience, mirroring the careful editing required in media to convey the right message. Just as sports broadcasts evolve to captivate audiences, this salad aims to present classic flavors in a modern light. The combination of pasta and beef is reminiscent of hearty meals enjoyed during communal gatherings, echoing the togetherness found in both sports and political discussions. Inspired by CBS Abruptly Changes Rules for Editing ‘Face the Nation’ Interviews and YouTube’s NFL Broadcast Will Test Platform’s Ability to Handle Live Sports.
Instructions
- Preheat the sous vide water bath to 56°C for medium-rare beef.
- Season the beef steak with salt, black pepper, minced garlic, and thyme. Place it in a vacuum-sealed bag and sous vide for 1 hour.
- While the beef cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and bell pepper, cooking until just tender, about 5 minutes. Add the cherry tomatoes and cook for an additional 2 minutes. Remove from heat.
- Once the beef is done, remove it from the sous vide bag and pat dry. Sear the beef in a hot skillet with 1 tablespoon of olive oil for 1-2 minutes on each side to develop a crust.
- Slice the beef thinly against the grain.
- In a large bowl, combine the cooked pasta, sautéed vegetables, sliced beef, parsley, balsamic vinegar, and remaining olive oil. Toss gently to combine.
- Serve the salad warm or at room temperature, garnished with extra parsley if desired.