In my quest to experiment with two new meals per month this year, I’m continuing the sous vide experience into August.  I decided this month to make a dinner with steak and paprika sweet potatoes.

My friend, Andy, told me a while back that cooking steak was one of the primary reasons he bought a sous vide immersion cooker.  I wanted one primarily for ribs, but I’ve found a number of great uses for it since then, including brisket, flank steak, butter-infused potatoes, and several cocktails. Read more