Sous Vide Steak with Chunky Chimichurri

Tender slices of steak are served with flavour-packed chunky chimichurri. The chunky consistency amplifies the herby flavour and adds a textural element.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 03:30

Temperature : 129.2F / 54C

Ingredients

• 2 (6- to 8-ounce) steaks of your choice
• 1/4 cup plus 2 tablespoon extra virgin olive oil
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, crushed
• 1 small Thai red chile, half of the seeds removed, chopped
• Pinch dried chile flakes
• 3 teaspoons red wine vinegar

Directions

1. Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
2. Place each steak in its own medium zipper lock or vacuum seal bag. Add 1 1/2 teaspoons olive oil to each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 3 1/2 hours.
3. Combine the parsley, cilantro, garlic, chopped chile, chile flakes, and 1/4 cup olive oil in a mortar. Grind to a chunky paste using the pestle. Stir in the red wine vinegar. Transfer to a bowl, cover, and refrigerate until serving.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry. Discard cooking liquid.
2. Heat remaining tablespoon olive oil in a large skillet over high heat. When the oil just starts to smoke, add the steaks and sear until well-browned, 20 to 30 seconds per side. Transfer to a cutting board let rest for 5 minutes.
3. Slice the steak and serve topped with the chimichurri.