Ultimate Sous Vide Ribeye Steak with Chimichurri Sauce

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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 133ºF (56ºC) for medium-rare.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Finishing Steps

• Step 0

  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.

• Step 1

  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.

• Step 2

  Slice steak into thin pieces and season with salt. Serve drizzled with chimichurri sauce.

Latest Comments