Our take on a light, refreshing spring salad – with plenty of healthy protein, of course.
1-pound ostrich pearl
Any fresh vegetables you like, such as carrots, zucchini, and/or cucumber
1 tsp Kosher salt
1 tsp black pepper
1 tsp garlic
1 tbsp olive oil
1 tbsp red wine vinegar
Special Kitchen Tools
Spiral veggie cutter
Begin by seasoning your Pearl filet. You can use any seasoning you desire, but we love to keep it simple with kosher salt, black pepper, and garlic. Place your pearl and butter in a sous vide bag and set temperature of sous-vide to 125 degrees. Allow the water to reach the correct temperature and place the bag into the water.
Allow to cook for 2 hours. While your steak is cooking, peel the carrots and place through a spiral cutter with the zucchini and cucumber. Place aside.
When the sous vide process is complete, heat a small amount of butter on a cast iron skillet or frying pan and once hot, sear the pearl on all sides to a nice golden brown.
When your pearl is nicely browned, place on a cutting board and slice against the grain into equally sized slices.
Toss your spiral veggies with oil and vinegar and lay them on a bed of your favorite mixed greens and add your Pearl slices for a gorgeous steak salad.
Sprinkle any type of zesty seasoning on top of the fanned out meat for a nice little kick.