Turbo Flank Steak with Korean Chilli Corn on the Cob and Cucumber

Instructions

• 1

  Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.

  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2

  Place the steak in a large microwave-safe, zip-lock freezer bag, with the longest edge running along the base of the bag. Sprinkle with salt and add the oil.

• 3

  In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.

• 4

  To preheat the oven, insert the wire rack into position 5. Set the oven to Air Fry, Super Convection, 175°C, for 20 minutes and press Start. Meanwhile, continue to the next step.

• 5

  Once the oven has preheated, place the corn in the roasting pan and spray with cooking oil. Cook for 20 minutes, or until tender. Meanwhile, continue to the next step.

• 6

  Trim the ends of the cucumber. Using a vegetable peeler, slice lengthwise into ribbons and place in a medium bowl. Sprinkle with salt and allow to stand until required.

• 7

  Place the gochujang, mayonnaise, zest, 1 tablespoon of the lime juice, coriander and green onion in a small bowl and stir to combine.

• 8

  When the timer signals that the steak is done, cover the corn generously with the gochujang sauce. Grill for 5 minutes, or until the sauce is lightly browned. Meanwhile, continue to the next step. 

• 9

  Heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak on a paper towel lined cooling rack set over a tray and pat dry. 

• 10

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for 1 minute.  

  Tip: For extra flavour and colour, you can add a knob of butter and baste the steak while searing.
• 11

  Transfer the corn to a serving plate. Pour the remaining lime juice into the pan with the caramelised sauce and stir to combine. Squeeze out any excess water from the cucumber, place in the pan and toss to coat. 

• 12

  Slice the steak and transfer to a serving plate. Serve with the corn cobs, cucumber ribbons and lime cheeks.