Lunch! Leftover sous vide flank steak topped with Primavera salsa served with bacon fat roasted broccoli and Brussels sprouts.

I’ve been afraid of nuking my leftover sous vide meats because I thought reheating them would turn them into leather. I zapped this plate for about a minute and it actually improved the texture of the flank steak.  The flank steak tasted like yummy, braised brisket because the fat melted and the meat remained really tender. Now, I’m not afraid to nuke my leftover sous vide meats. It’s nice to break the cycle.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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