Chimichurri Beef
Chimichurri Steak Sous Vide with Grilled Peppers pairs Argentine sauce with modern technique for a tender, char-crusted dinner.
Calories per serving: 212kcal
Ingredients
- 2 pounds flap steak
- 1 cup chimichurri sauce
Serving (all optional)
- Bread or Tortillas
- Grilled Bell Peppers
- Cabbage, shred
- Onion, chopped
- Tomatoes, chopped
- Avocado, chopped
- Cheese, shredded if desired
- Salsa, if desired
Instructions
- If you had frozen the beef remove it from the freezer and put the bag directly into the cooking vessel.
- Add water and the sous vide immersion cooker. Set the cooker to 130 °F (54 °C) for 2 hours.
- At the last 5 minutes before the beef is done, heat a cast iron grill to about 500 °F (260 °C)
- Remove the beef from the bag and wipe it down. Oil the grill slightly and put the beef on the grill.
- Let the beef sear on each side.
- Let the beef rest before cutting it.
- Serve the chimichurri sauce with the beef.
- This is very good with grilled peppers.
Notes
Chimichurri
Ingredients
- 1/4 cup dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon Chili flakes
- 1/2 teaspoon Cumin (ground)
- 1/2 cup Water (very hot)
- 1/8 teaspoon Salt
- 1/4 cup red wine vinegar
- 8 cloves Garlic
- 2 tablespoons olive oil
- 1/4 cup Cilantro (fresh)
- 1 cup parsley (fresh leaves)
- 1/2 teaspoon Black pepper (freshly ground)
Instructions
Mise en place
Put the oregano, paprika, chili flakes and cumin in the food processor and process to mix.
Add the hot water and let the mixture sit for a about 5 minutes.
Add the remaining ingredients and pulse until all the ingredients have mixed and are all very small. Do not over process.
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