Sous Vide Steak with Chimichurri Sauce

Cooking time

60 min

Difficulty

Easy

Ingredients

13

Redmond Team

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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

4 (1 to 1 ½-inch thick)

boneless steaks, such as tenderloin, strip, rib-eye or porterhouse

Salt and coarse black pepper

Vegetable oil

½

small onion, quartered

3 cloves

garlic

2 tablespoons

fresh oregano leaves

¾ cup

olive oil

3 tablespoons

red wine vinegar

3 tablespoons

lemon juice

1 teaspoon

salt

¼ teaspoon

coarse black pepper

¼ teaspoon

dried crushed red pepper

1 cup

lightly packed flat-leaf (Italian) parsley

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Step 1
of 3
  1. 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.
  2. Pat the steaks dry with paper towels and season with salt and black pepper. 
  3. Place each steak in a sous vide-safe bag. Vacuum tightly and seal.

Utensils

Ingredients

Vegetable oil
4 (1 to 1 ½-inch thick)
boneless steaks, such as tenderloin, strip, rib-eye or porterhouse
Salt and coarse black pepper
Step 2
of 3

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

3 tablespoons
red wine vinegar
¼ teaspoon
coarse black pepper
3 tablespoons
lemon juice
½
small onion, quartered
3 cloves
garlic
2 tablespoons
fresh oregano leaves
1 teaspoon
salt
1 cup
lightly packed flat-leaf (Italian) parsley
¾ cup
olive oil
¼ teaspoon
dried crushed red pepper
Step 3
of 3
  1. When cooking time has ended, remove bags from water bath and open. Pat steaks dry with paper towels. 
  2. In a large skillet over high, heat oil. Sear steaks on each side until well-browned, 30 to 45 seconds each side.
  3. Serve steaks with chimichurri sauce.

Utensils

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