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Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels

Course Main Course
Prep Time 2 hours
Cook Time 12 hours
Servings 5 servings
Author Student Chefs Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence

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

Chef’s Notes:
Garnish with beet microgreens, wood sorrel, sauteed mushrooms, and basil oil.