Beef roll with chimichurri

Rolled beef sliced thin, and rolled with chimichurri sauce.

Author

Avisar  Rosenberg

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Prep Time: 00:30

Recipe Time: 04:00

Temperature : 136.4F / 58C

Ingredients

• 1kg Round Beef
• 1/2 bundle Coriander
• 1/2 bundle Parsley
• 1/2 cup Olive oil
• 3 tablespoons Vinegar
• Salt
• Ground black pepper
• 6 garlic cloves
• 1/2 red sweet pepper
• 1/2 Purple Onion

Directions

1. Set your Anova Sous Vide Precision Cooker to 58ºC / 136.4ºF
2. The chimichurri sauce: Cut thin the following ingredients (you can use food processor) Coriander, Parsley, garlic cloves, red sweet pepper and the Purple Onion. when done, add the Salt, black pepper, Olive oil and Vinegar to the mix, and mix them well. you can add olive oil to adjust the flavor to your liking.
3. Take the round beef, and cut spread it thin (about 5 mm thick) (you can have more then one piece). you can use a meat hammer to help you achieve that.
4. Spread the chimichurri sauce on the beef evenly
5. Roll the beef from the one side to the other (better to start with the short side, so the long side will cover it and the sauce will stay at the middle
6. Secure the roll with elastic meat net or with kitchen twine. you can add more black pepper and salt around the rolls.
7. Put into a vacuum bag or a zip lock bag, and remove all the air
8. After the water got to the desired temperature, add the sealed bags, and wait for 4 hours.
9. After 4 hours, you can remove the rolls from the bags, or continue to the finishing steps.

Finishing Steps - not mandatory - Sear in a hot pan

1. This is not mandatory. Remove the meat from the net/wire. Put small amount of olive oil into a hot pan, and when the oil start to shimmer, add the rolls and sear until the color is to your liking (brown-ish')
2. Enjoy :)