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Ingredients
 2 ribeye, strip, porterhouse or
t-bone steaks, 2-5cm thick
 1 tsp chilli powder
 1 tsp black pepper
 1 tsp oregano
 1 tsp dried coriander
 1 tsp cumin
 1 tsp granulated garlic
 2 small sweet peppers of
your choice
 1 tsp cayenne pepper
 1 tsp salt
 1 tbs lime juice
 Olive oil
Method
1. Fill the Sous Vide with warm
water and set to 57°C.
2. In a small bowl, mix together
the spices and lime juice until a
paste is formed.
3. Spread and rub the paste over
the surface of the steak and
massage into meat.
4. Place in a vacuum bag and
seal. Cook for 2 hours. When
finished, remove the bag from
the Sous Vide.
5. Add olive oil to a grill pan and
place over high heat.
6. Sear steaks over high heat for
30-45 seconds per side. Serve
and enjoy.
MEXICAN STYLE STEAK