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Sous Vide Steak with Chimichurri Sauce

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Recipe - Sous Vide Steak with Chimichurri

From the Weston Kitchen



  • 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


  1. Place Sous Vide Circulator in vessel with water.
  2. Set Sous Vide 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.
  3. Pat the steaks dry with paper towels and season with salt and black pepper.
  4. Place each steak in a heat-seal bag. Vacuum tightly and seal.
  5. When water reaches set temperature, add the steak pouches to the water bath.
  6. Place all ingredients for the chimichurri sauce in a blender or food processor. Pulse until finely minced but not pureed.
  7. When cooking time has ended (1 to 2 1/2 hours for medium-rare), remove pouches from water bath and open. Pat steaks dry with paper towels.
  8. 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.
  9. Serve steaks with chimichurri sauce.

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