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Varoma Steak


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Ingredients

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Varoma Steak

  • 4 pieces steaks, Scotch Fillet or Porterhouse

Varoma Steak Sauce

  • 3 tablespoon cream
  • 2 tablespoon Worcestershire sauce
  • 1/4 Cup water
  • 1/2 tsp cornflour

Marinade

  • 2 tbsp tomato sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp crushed garlic, or garlic powder
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Recipe's preparation

    Varoma Steak
  1. You can use either a vacuum sealer or ziplock bags for the steak.


    Place two pieces of steak into each pouch or bag. Blend marinade ingredients in a small bowl. Add 4 Tbsp of marinade - one on each side of each steak.


    Seal in machine, or remove air from ziplock bag and close. Place one pouch or bag into Varoma Base and one into Varoma Tray.


    Steam for around 8 minutes. Remove and set aside until ready to grill.


    Remove from pouches/bags when ready to grill and reserve juices.


     

  2. Varoma Steak Sauce
  3. Place reserved marinade into a small microwave safe jug. Mix the cornflour with a little of the water and stir in remaining ingredients.


    Microwave in 30 second bursts, stirring in between until thickened.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • You can grill the steak, cook

    Submitted by The Bush Gourmand on 21. October 2014 - 17:04.

    You can grill the steak, cook in a pan or BBQ it after steaming. The sauce can be made in the TM, it's up to you! I choose to use the microwave because I'm usually cooking potatoes or eggs in the basket while the steak is steaming.

     

    www.bushgourmand.com.au

     

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  • So once it's cooked, you heat

    Submitted by mamamallo on 12. August 2014 - 13:55.

    So once it's cooked, you heat a pan with oil and brown the outside? Also, is there a reason you wouldn't make the sauce in the TM bowl rather than a microwave? Those would be useful instructions to have in the recipe.

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  • Actually, the marinade isn't

    Submitted by The Bush Gourmand on 5. March 2014 - 23:23.

    Actually, the marinade isn't important at all! Salt and Pepper will do fine. It's the method of steaming the meat first that makes it.  tmrc_emoticons.)

    But, I will edit and add a marinade for those who need a recipe for it.

    www.bushgourmand.com.au

     

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  • I was dissapointed with this

    Submitted by libby_wheeler on 3. March 2014 - 20:03.

    tmrc_emoticons.( I was dissapointed with this recipe as the marinade would be quite important to the end result, no quantities would make a huge difference and I thought someone should have read this through before making it recipe of the day.

     

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  • It depends what sort of

    Submitted by The Bush Gourmand on 3. March 2014 - 18:31.

    It depends what sort of marinade you prefer. I didn't put a recipe for marinade as I use a whole lot of different ones. I like the following: 

    Honey, soy & garlic

    Worcestershire & butter

    Soy, tomato & BBQ sauce

    5 Spice powder, salt and pepper

     

     

    www.bushgourmand.com.au

     

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  • How do you make

    Submitted by RJG15 on 3. March 2014 - 13:13.

    How do you make the

     marinade?

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  • Of course, you can also make

    Submitted by The Bush Gourmand on 2. March 2014 - 14:58.

    Of course, you can also make the sauce in the Closed lid. I steamed vegetables in the Varoma prior to griling the steak, so used the microwave to make the sauce.

    www.bushgourmand.com.au

     

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  • WOW this was sooo Easy!  I

    Submitted by sam776 on 3. January 2014 - 10:28.

    WOW this was sooo Easy! 

    I cooked the potatoes in steamer on varoma sp 3 13 mins with carrots on top. 

    then placed steaks and other vegies on top varoma for 8 mins. PERFECT!  So soft and juicy!

    tmrc_emoticons.)

    Sam Lord-Riley  Closed lid

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  • delicious. thanks!!

    Submitted by ThermieJulz on 2. December 2013 - 19:25.

    delicious. thanks!! Cooking 9

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  • No, this isn't like sous vide

    Submitted by The Bush Gourmand on 15. August 2012 - 00:20.

    No, this isn't like sous vide cooking. Sous Vide is long slow cooking in a water bath at a precise temperature, which is very low.

    This is steamed in it's bag with marinade, then flash fried.

    www.bushgourmand.com.au

     

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  • Is this like Sous Vide

    Submitted by Sazz on 14. August 2012 - 18:59.

    Is this like Sous Vide cooking

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  • The pouch refers to the

    Submitted by The Bush Gourmand on 3. June 2012 - 14:49.

    The pouch refers to the plastic pouches used in the vacuum sealing machine. I'll amend my recipe to make it clearer.

    www.bushgourmand.com.au

     

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  • What is the pouch?

    Submitted by MeaganBarnett on 3. June 2012 - 09:08.

    What is the pouch?

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  • What is the pouch?

    Submitted by MeaganBarnett on 3. June 2012 - 09:08.

    What is the pouch?

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