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SV Rosemary flap steak on mashed potatoes - wednesday dinner

Sous Vide Steak by Das

Sorry for the bad quality pic, but there was no time to take more before eating :-) It is a 8 week aged flap steak (nice cut with a bit of texture), about an inch thick, SV with olive oil, chalottes and rosemary. Served with potatoe mash with saurkraut and browned onions. The cooking time was 1,5 hours at 59 degrees C then dropped to 50 degrees C for another 20 minutes Have to work on the presentation :-)

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