Turbo Porterhouse Steak with Chilli Eggplant

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 steaks in a large microwave-safe, zip-lock freezer 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

  Cut the eggplant into quarters lengthwise, then cut into 2.5cm pieces on the diagonal. Thinly slice the eschalot, chilli, garlic, ginger and green onions.

• 5

  Heat the oil in a large frying pan over medium heat. Add the eggplant in a single layer and cook, turning halfway until golden brown and softened. Using tongs, remove the eggplant from the pan.  

• 6

  Add the eschalot, chilli and garlic to the pan and cook, stirring until golden. Add the ginger and cook, stirring, for 30 seconds, or until fragrant. Return the eggplant to the pan with the sambal oelek and soy sauce and stir until heated through. Add the green onions and season with salt and pepper. Take the pan off the heat and cover to keep warm.

• 7

  When the timer signals that the steaks are done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 

• 8

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks 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.
• 9

  Thinly slice the steak and fold through the eggplant mixture.  Serve drizzled with the eggplant oil.