After seeing a nice recipe for caramelized red onions on Viaggiano con Bea I wanted to try, all that was left to do was pick what I would serve it with. I had some lovely wagyu blade steaks in the freezer, and decided to try whether I could cook them sous-vide using a trick I developed called warm aging. Wagyu beef is more tender than regular beef and takes shorter cooking times. I thought that 4 hours at 55ºC/131ºF after warm aging for 2 hours would do the trick, and I was right. The steak was very flavorful as well as tender and juicy, much more flavorful than a regular steak because of the very nice marbling. Blade steak is also known as flat iron steak. Depending on how it was butchered it may still have a tendon in the center that won’t become tender with this cooking method. I left it in since it was just the two of us, but for a dinner party I would probably remove it.
The caramelized red onions turned out really well, and worked well with the steak. The trick to making them is patience, as they need slow and low cooking to become almost creamy in texture. They are finished with balsamic and sugar for additional flavor.
This dish does take some time, but most of it is waiting and it is well worth the effort.
2 wagyu blade steaks
salt and freshly ground black pepper
60 ml (1/4 cup) red wine
For the caramelized red onions
4 red onions
1 Tbsp extra virgin olive oil
1 Tbal aged balsamic vinegar
1 tsp sugar
60 ml (1/4 cup) wine vinegar (optional)
…and the sugar.
Two years ago I prepared ratatouille, a tasty side dish from the Provence. It would also be a great side to sous-vide blade steak.