Steak, baked potato, and sautéed beet greens
Grilled Highland Farms Delmonico steak, baked Yukon gold potato, and sautéed beet greens.
The steak was grilled, partially cooking it, immediately frozen, then vacuum sealed. I then stick the frozen steak in the sous vide at 133°F for an hour, which works great. It's kind of crazy to have a frozen, technically reheated steak, come out perfectly cooked rare, every time, with no fuss! Also it was pouring rain at the time I made dinner, so it was nice to not have to grill in the rain.
The beet greens were from the beets in this week's CSA . I removed the stems as for kale or Swiss chard, then sautéed them in olive oil. I added salt, pepper, and a splash of red wine vinegar at the end.