Ultimate Sous Vide Ribeye Steak with Chimichurri Sauce
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 medium tomatillo, husked
1/2 cup fresh cilantro leaves
1/3 cup plus 1 tablespoon vegetable oil
2 tablespoons salsa verde
2 tablespoons apple cider vinegar
1 1/2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
1 (1-pound) boneless ribeye steak
Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC) for medium-rare.
Prepare the chimichurri sauce: Heat a small saucepan filled with water to a rapid boil. Add the tomatillo and boil until it begins to soften, 3 to 5 minutes. Using a slotted spoon, remove the tomatillo, reserving the cooking water.
Combine the cilantro, 1/3 cup oil, salsa verde, vinegar, garlic, 1/2 tablespoon salt, and pinch black pepper in a blender. Add the boiled tomatillo and 1/4 cup tomatillo cooking water. Blend until smooth. Season to taste with salt, pepper, and additional vinegar.
Place the steak in a large zipper lock bag. Add 1/2 cup chimichurri sauce and seal using the water immersion method. Place the bag in the water bath and set the timer for 1 hour or up to 4 hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
Heat the remaining 1 tablespoon oil in a heavy skillet over high heat. When the oil just begins to smoke, add the steak. Sear until well-browned on both sides, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes.
Slice steak into thin pieces and season with salt. Serve drizzled with chimichurri sauce.