Sous Vide Tri-Trip with Creole-Spiced Butter and Peppers
Ingredients:
- 1 package Sear & Serve Tri-Tip
- 2 tbs fresh thyme leaves
- 1 tbs smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp cayenne pepper, to taste
- 2 tsp chili powder
- 2 tbs extra virgin olive oil
- 4 tbs salted butter
- 3 bell peppers, sliced
- 3 cloves garlic, minced or grated
- Juice from 1 lemon
- 3 cups steamed rice, for serving
- Fresh herbs such as basil, cilantro, and or mint
- Salt & pepper to taste
Directions:
- In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper.
- Heat 1 tbs oil in a large skillet over high heat. When the oil shimmers, add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.
- Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. flip and cook, undisturbed for another 3-5 minutes until the steak is taking on color. Add the butter and garlic, baste to coat and cook until the garlic is fragrant and caramelized, about 2-3 minutes. Remove from the heat and stir in the lemon juice.
- Slice the beef against the grain and serve over rice. Top with peppers and fresh herbs.
- Pour garlic lemon butter over all.