Sous Vide Steak with Chunky Chimichurri


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, ...

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Tender slices of steak are served with flavour-packed chunky chimichurri. The chunky consistency amplifies the herby flavour and adds a textural element.
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Pro-level cooking techniques made simple.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).

  • 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.

  • 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.

    • Finishing Steps

    • 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.

    • 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.

    • Step 2

      Slice the steak and serve topped with the chimichurri.

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129.2 F / 54 C Recipe Temp
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