the Breville Test Kitchen

Turbo Flank Steak Tacos

Name: Turbo Flank Steak Tacos
Cook time: 900 s
Total time: 3300 s
Yield: Makes 12
Ingredients: 3 tbsp fresh lime juice; 2 tbsp Worcestershire sauce; 3 cloves garlic - minced; ¼ tsp ground cumin; ½ tsp kosher salt; ½ tsp freshly ground black pepper; 1 tsp dried oregano; 1 flank steak - approximately 1 lb; 2 tbsp neutral flavored oil - to sear; 200 g drained canned tomatillos; ½ jalapeño pepper; 3 sprigs cilantro with roots attached - well washed; ¼ tsp kosher salt; ½ small yellow onion - finely chopped; 3½ oz cherry tomatoes - quartered; 2 large avocados; 1 tsp kosher salt; 1 tbsp fresh lime juice; 12 corn tortillas - warmed; 1 lime - cut into wedges

This is tacos taken to a whole new level. Flank steak cooked Turbo sous vide up to twice as fast. Marinated in lime, spice and garlic, perfectly cooked edge to edge, then seared for a seasoned smoky finish. Thinly sliced and loaded into tortillas, a homemade salsa cruda bursting with tomatillos and punchy jalapeños brings the rest of the party. Tacolicious!

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule® Turbo Sous Vide

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55 mins total time

15 mins active time

Easy

Makes 12

Ingredients

Measurements:

For the steak

3 tbsp fresh lime juice
2 tbsp Worcestershire sauce
3 cloves garlic
minced
¼ tsp ground cumin
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp dried oregano
1 flank steak
approximately 1 lb
2 tbsp neutral flavored oil
to sear

For the salsa cruda

200 g drained canned tomatillos
½ jalapeño pepper
3 sprigs cilantro with roots attached
well washed
¼ tsp kosher salt
½ small yellow onion
finely chopped
3½ oz cherry tomatoes
quartered

For serving

2 large avocados
1 tsp kosher salt
1 tbsp fresh lime juice
12 corn tortillas
warmed
1 lime
cut into wedges

Instructions

1
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 quarts) 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 countertop from direct contact with the hot pot or vessel.
2
Combine the lime juice, Worcestershire sauce, garlic, cumin, salt, pepper and oregano in a large microwave-safe, zipper-lock freezer bag. Add the steak and coat in the marinade. Fold the bag around the steak to ensure it is completely covered and refrigerate for 30 minutes. Meanwhile, continue to the next step.
3
To make the salsa cruda, place the tomatillos, jalapeño pepper, cilantro and salt in the bowl of a food processor and process until coarsely chopped. Transfer to a bowl and stir in the onion and tomatoes. Refrigerate until required.
Tip: If you don’t like the taste of raw onion, soak the onion in cold water for 10 minutes, then drain.
4
Dice the avocado flesh using a food processor or knife. Place the avocado, salt and lime juice in a medium bowl and stir to combine.
5
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize 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.
6
When the timer signals that the steak is done, heat a 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.
Tip: Alternatively, preheat the Sear and Press Grill to Sear (450°F).
7
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan 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: If using the Sear and Press Grill, close the lid and sear for 30 seconds.
8
Thinly slice the steak and serve with the warmed tortillas, salsa cruda, avocado and lime wedges.