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. 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.
  2. Pat the steaks dry with paper towels and season with salt and black pepper.
  3. Place each steak in a heat-seal bag. Vacuum tightly and seal.
  4. When water reaches set temperature, add the steak pouches to the water bath and press START.
  5. Place all ingredients for the chimichurri sauce in a blender or food processor. Pulse until finely minced but not pureed.
  6. When cooking time has ended, remove pouches from water bath and open. Pat steaks dry with paper towels.
  7. 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.


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