Turbo NY Strip with Shrimp and Potatoes Lyonnaise

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

  Place the steaks flat, side by side in a microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil. 

• 3

  Press Set Time & Temp below 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, then continue to step 4. 

• 4

  Place the butter, olive oil, garlic, Old Bay seasoning, onion powder, pepper, fish sauce and 1 teaspoon of the lemon juice in a medium bowl and whisk to combine. Add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for at least 15 minutes. Meanwhile, continue to the next step.

• 5

  To preheat the oven, insert the wire rack into position 4 and place a roasting pan in the oven. Set the oven to Bake, convection, 445°F for 30 minutes and press Start.

• 6

  Slice the onion and potatoes into ¼-inch thick slices, using a food processor or knife. Place the onion and potato slices in a large bowl. Add the oil, salt and pepper and toss to coat.

• 7

  Once the oven has preheated, carefully spread the potato mixture, in an even layer, in the hot roasting pan. Cook for 30 minutes, or until tender and starting to brown, stirring halfway through cooking.

• 8

  Once the potatoes are cooked and the timer signals that the steaks are done, heat a large, 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. 

  Tip: Once the steaks are cooked, they will hold in the water bath without over cooking, so no need to stress if your potatoes take a little longer.
• 9

  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. Meanwhile, cook the shrimp. 

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 10

  Wipe out the pan and return to a medium-high heat. Add the oil to the pan and cook the shrimp for 1 to 2 minutes each side, or until pink on the outside and opaque in the center. Remove the shrimp from the pan. Add the marinade from the bowl to the pan and bring to a boil, stir in the remaining lemon juice and parsley.

• 11

  Transfer the steaks to a plate and top with the shrimp. Drizzle with the marinade and serve with the potatoes.