Recipe by: Student Chefs Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels
The succulent swirl of flavour from sous vide-cooked flank steak is complemented by artisanal smoked maple syrup-kissed barley, tart aronia berry reduction, and pureed butternut squash’s sweet creaminess. Garnished with herbaceous basil oil, savoury, mushrooms, and bitter microgreens, this dish is ablaze in greens, oranges and burgundies, and represents the best of Waterloo Region.
Serves: 5
Prep time: 2 hours
Cook time: 12 hours
Total time: 14 hours
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels
Ingredients
Flank Steak:
- 1 Roasted head of garlic
- ¼ cup (60 ml) Dijon mustard
- 5 springs Fresh thyme leaves only
- 2 lbs. (900 g) Flank steak
- 1 tsp (5 ml) Salt
- ½ tsp (2.5 ml) Freshly ground black pepper
- 1 Tbsp (15 ml) Canola oil
Barley-Stuffed Savoy Cabbage
- 2 Tbsp (30 ml) Canola oil
- 1 cup (250 ml) Pearl barley, rinsed
- 4 Garlic cloves minced
- 2 cups (500 ml) No-salt-added chicken stock
- 4 tsp (20 ml) Salt, divided
- 3 Tbsp (45 ml) Unsalted butter, divided
- 5 Savoy cabbage leaves
- 2 Tbsp (30 ml) Smoked maple syrup
- Freshly ground black pepper to taste
Pureed Butternut Squash
- 2 lbs. (900 g) Butternut squash, peeled and seeded, cut into medium-sized chunks
- ¼ cup (60 ml) Unsalted butter
- 2 tsp (10 ml) Salt
- 2 tsp (10 ml) Sugar
- ½ tso (2.5 ml) White pepper
Aronia Berry Reduction:
- 4 cups (1 litre) Beef stock
- 1 cup (250 ml) Aronia berries, crushed
- ½ cup (125 ml) Dry red wine
- 2 Tbsp (30 ml) Unsalted butter, chilled
- 1 Tbsp (15 ml) Light brown sugar, packed
- 3 sprigs Fresh thyme
- 1 Shallot finely chopped
- ½ tsp (2.5 ml) Salt
- ¼ tsp (1.25 ml) Freshly ground black pepper
Honey-Ginger Aronia Berry Sauce:
- 2 cups (500 ml) Aronia berries
- ¼ cup (60 ml) Honey
- 2 tsp (10 ml) Ginger, grated
- 1 tsp (5 ml) Lemon juice
- 1 tsp (5 ml) Vanilla extract
Instructions
For the Flank Steak
- Preheat sous vide to 131°F (55°C). In a bowl, mix garlic, Dijon mustard and thyme. Set aside.
- Butterfly the steak and sprinkle with salt and pepper before spreading the mustard mixture over the opened steak. Roll tightly and tie with kitchen string. Place in vacuum-seal bag, remove air and seal. Place in preheated sous vide. Cook for 12 hours. Remove when done.
- Heat a cast iron pan or grill. Pat the steak dry, lightly coat with oil, and sear on all sides. Tent with foil and rest for 5 minutes. Remove string and slice into 5 portions.
For the Barley-Stuffed Savoy Cabbage
- Heat oil in a saucepan over medium heat. Add pearl barley and toast while stirring for 5 minutes or until the barley starts to brown and is aromatic.
- Add minced garlic and cook for 2 minutes. Stir in stock and salt. Bring to a boil. Lower heat to a bare simmer, cover and cook for 25 minutes, or until liquid is fully absorbed.
- As the barley cooks, bring 8 cups (2 litres) of water to a boil. Add salt and 2 tablespoons (30 ml) butter. Blanch cabbage leaves for 3 minutes before shocking in iced water for 10 seconds. Dry leaves and trim away any hard veins. Set aside.
- Add smoked maple syrup, remaining 1 tablespoon (15 ml) butter, and pepper to the barley. Taste for salt.
- Line five dome-shaped moulds with one trimmed cabbage leaf each. Spoon in ¼ cup (60 ml) of barley into each prepared mould. Close by folding over leaves. Keep warm for serving.
For the Pureed Butternut Squash
- Place squash in a steamer basket over a pot of boiling water and steam for 10 to 12 minutes, or until tender.
- Add cooked squash to a bowl. Add butter, sugar, salt, and white pepper and puree.
For the Aronia Berry Reduction
- Add all ingredients to a medium-sized saucpan. Over high heat, reduce by ⅔ (around 20 minutes). Strain. Swirl in chilled butter. Adjust salt and pepper to taste.
For the Honey-Ginger Aronia Berry Sauce
- Add aronia berries to a saucepan and stir for 2 minutes over high heat. Add honey, ginger, and lemon juice. Bring to a boil before lowering heat to medium. Simmer for 8 to 10 minutes, stirring frequently until the sauce thickens to a jam-like consistency. Stir in vanilla extract.
Notes
Garnish with beet microgreens, wood sorrel, sauteed mushrooms, and basil oil.
About Cooks the Books 2022
Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.