Sous vide flank steak, chimichurri, cheese and garlic mash, broccoli, halloumi and spinach salad

Cooked the flank steak sous vide at 125 for about seven hours, then hit it with an ice bath and seared in a hot cast iron pan. Chimichurri was something I made a few years back and then tucked away at the back of the freezer; don’t remember the exact herbs used. The mashed potatoes were Yukon golds, peeled and cooked until tender then mashed along with heavy cream, roasted garlic and fresh Parmesan. The broccoli was hit with salt and pepper and then roasted until crisp. Halloumi just pan fried until it featured some nice colour. Salad was spinach, blueberry, cucumber and toasted pine nuts in a simple olive oil and balsamic dressing. Pics taken hurriedly, as I was actively being scolded during the shoot. 

Dessert (not pictured) was mother-in-law’s toffee squares along with Ben & Jerry’s chocolate ice cream.