We had an extra steak one night and decided to play around with how we cooked it. The steak was first cooked on the grill to a perfect rare and then chilled. In the morning we we cooked it sous vide at 52.5°C for an hour. We then cooled it down until it was ice cold. Later that day we reheated the steak at 52.5°C for ten minutes and then used a torch to re-sear the exterior. We also torched the yam tips for both caramelization and light cooking and then dressed them with a squeeze of lime juice and salt. We let the meat rest briefly and then used the juices from the plate to finish the yam tips. The green sauce is a blend of charred pistachios hydrated in water, lovage and charred jalapeno. (Are you sensing a theme here?) The result was a nutty, spicy and herbacious condiment for the steak. 15 years of cooking professionally and we finally have gotten close to a steak dish that I am happy with, as in a dish I am happy to eat it myself. Thankfully, Aki loves her meat and has yet to find her perfect dish, so we continue to search for new variations on the theme.