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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry. Discard cooking liquid.
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Step 1
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.
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Step 2
Slice the steak and serve topped with the chimichurri.