Georgia Beef Bites, By Taylor Evans

Georgia Beef Bites

By Taylor Evans, GBB Director of Public Relations

Happy August! Kids are headed back to school to learn new things, and I am excited to teach you a thing or two with this recipe. I recently learned how to cook using the sous vide method, and it has been incredibly eye-opening; so I thought I’d share with you the first-ever recipe using it. Sous vide literally translates “under vacuum” in French; what it means in the kitchen is to vacuum-seal the steak and then give it a hot bath until the time and temperature meet for your perfect doneness. I will be honest: I tried this cooking method only because I was bored – but it turned out well for me, so I hope it does for you too!

SOUS VIDE FLANK STEAK FAJITAS

INGREDIENTS:

• 1 pound beef Flank Steak • 2 red bell peppers, trimmed, seeded, thinly sliced • 1 green bell pepper, trimmed, seeded, thinly sliced • 1 Vidalia onion, halved and sliced thin • 1 clove minced garlic • 1 tablespoon olive oil • 1/2 teaspoon kosher salt • 2 teaspoons freshly ground

black pepper • 4 6-inch corn tortillas • prepared guacamole (optional) Marinade • 1/2 cup water • 1/3 cup fresh lime juice • 1/2 tablespoon fajita seasoning • 1/2 tablespoon garlic powder

COOKING:

1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer’s instructions. 2. Preheat sous vide wand to 141°F.

3. Combine marinade ingredients in small bowl.

Place steak and marinade in food-safe plastic bag; turn to coat. Seal bag, removing as much air as possible, and marinate in refrigerator for 1 hour. Cook’s Tip: For best results, use a vacuum sealer.

4. Meanwhile, add peppers, onions, garlic, olive oil, salt and pepper to a food-safe plastic bag; toss to coat. Seal bag, removing as much air as possible. 5. Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes. 6. At end of cooking time, carefully remove bags from pot. 7. Preheat grill pan or grill, and cook steak 2 to 3 minutes on each side or until internal temperature reaches 145°F. Carve steak diagonally across the grain into thin slices. Place steak slices on tortillas; top with vegetables.

Season with salt and pepper, as desired. Serve with guacamole, if desired.