Sous Vide Steak with Chunky Chimichurri
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Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
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.
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.
When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry. Discard cooking liquid.
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.
Slice the steak and serve topped with the chimichurri.