Sous Vide Steak with Chimichurri Sauce
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
boneless steaks, such as tenderloin, strip, rib-eye or porterhouse
4 (1 to 1 ½-inch thick)
Salt and coarse black pepper
small onion, quartered
fresh oregano leaves
red wine vinegar
coarse black pepper
dried crushed red pepper
lightly packed flat-leaf (Italian) parsley
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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.
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.
- 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.
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