Not hugely remarkable, but delicious. And shows full sous vide power for turning a normally lean, grainy, chewy cut into a very tender prime steak texture. I found it better to cook the inside round whole at 56C for 24hrs, bagged with garlic and butter, then to portion and freeze. To serve them, a gentle thaw, and a quick sear is all that you need.
The asparagus, blistered in olive oil tastes so much better to me than blanching. I recall an episode of Kitchen Chemistry with Heston Blumenthal where he talked about the flavour compounds of asparagus not being water, but not fat, soluble, so it was much better to cook them that way, and have been doing so ever since.
The salsa is even simpler. Broil, cut halves of grape tomatoes and long red peppers, until blackened. Then remove the skins, chop, add garlic, coriander, salt, and chili flake.
