4 (1"- to 1 1/2"-thick) steaks, such as tenderloin, strip, rib eye or porterhouse
Salt and coarse black pepper
Vegetable oil
Chimichurri Sauce
1 cup (237 ml) lightly packed chopped Italian parsley
3 cloves garlic, chopped
2 tablespoons (30 ml) fresh oregano leaves
2 tablespoons (30 ml) chopped onion
3/4 cup (177 ml) olive oil
3 tablespoons (44 ml) red wine vinegar
3 tablespoons (44 ml) lemon juice
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
1/4 teaspoon (1.3 ml) dried crushed red pepper
Directions
Select Sous Vide mode and set to 132°F (56°C) for 1 to 2 1/2 hours for medium-rare. 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 heat-seal bag. Vacuum tightly and seal.
When water reaches set temperature, add the steak pouches to the water bath and press START.
Place all ingredients for the chimichurri sauce in a blender or food processor. Pulse until finely minced but not pureed.
When cooking time has ended, remove pouches from water bath and open. Pat steaks dry with paper towels.
Heat a large skillet on high. Add 1 tablespoon (15 ml) oil. Sear steaks for 30 to 45 seconds on each side, until well-browned. Serve steaks with chimichurri sauce.
Sous Vide Steak with Chimichurri Sauce
From the Weston Kitchen
Ingredients
Steak
4 (1"- to 1 1/2"-thick) steaks, such as tenderloin, strip, rib eye or porterhouse
Salt and coarse black pepper
Vegetable oil
Chimichurri Sauce
1 cup (237 ml) lightly packed chopped Italian parsley
3 cloves garlic, chopped
2 tablespoons (30 ml) fresh oregano leaves
2 tablespoons (30 ml) chopped onion
3/4 cup (177 ml) olive oil
3 tablespoons (44 ml) red wine vinegar
3 tablespoons (44 ml) lemon juice
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
1/4 teaspoon (1.3 ml) dried crushed red pepper
Directions
Select Sous Vide mode and set to 132°F (56°C) for 1 to 2 1/2 hours for medium-rare. 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 heat-seal bag. Vacuum tightly and seal.
When water reaches set temperature, add the steak pouches to the water bath and press START.
Place all ingredients for the chimichurri sauce in a blender or food processor. Pulse until finely minced but not pureed.
When cooking time has ended, remove pouches from water bath and open. Pat steaks dry with paper towels.
Heat a large skillet on high. Add 1 tablespoon (15 ml) oil. Sear steaks for 30 to 45 seconds on each side, until well-browned. Serve steaks with chimichurri sauce.
