Sous Vide Steak with Chimichurri Sauce
Cooking time
60 min
Difficulty
Easy
Ingredients
13
About recipe
For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.
Nutrition per serving
194
Cal
30 g
Protein
0 g
Fat
0 g
Carb
Ingredients
Servings
1
boneless steaks, such as tenderloin, strip, rib-eye or porterhouse
4 (1 to 1 ½-inch thick)
Salt and coarse black pepper
Vegetable oil
small onion, quartered
½
garlic
3 cloves
fresh oregano leaves
2 tablespoons
olive oil
¾ cup
red wine vinegar
3 tablespoons
lemon juice
3 tablespoons
salt
1 teaspoon
coarse black pepper
¼ teaspoon
dried crushed red pepper
¼ teaspoon
lightly packed flat-leaf (Italian) parsley
1 cup
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- set sous vide temperature to 132°F for medium-rare and time for 1 to 2 ½ hours. Adjust temperature if desired doneness is more rare or well-done.
- Pat the steaks dry with paper towels and season with salt and black pepper.
- Place each steak in a sous vide-safe bag. Vacuum tightly and seal.
Utensils
Ingredients
Meanwhile make the chimichurri sauce. Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.
Utensils
Ingredients
- When cooking time has ended, remove bags from water bath and open. Pat steaks dry with paper towels.
- In a large skillet over high, heat oil. Sear steaks on each side until well-browned, 30 to 45 seconds each side.
- Serve steaks with chimichurri sauce.
Utensils
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