Sous Vide Steak with Chimichurri Sauce and Grilled Scallions



for the Chimichurri Sauce


  1. Preheat immersion circulator in a large pot of water to desired temperature**.  Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter.  Seal sous vide bags using vacuum sealer and place in water bath for 1-2 hours.

  2. Remove steaks from water bath and sous vide bags and pat dry with paper towels.  Heat a heavy bottom skillet over high heat.  Once it’s very hot, add vegetable/canola oil and then gently lay steak, one at a time, in the skillet.   Sear steaks for 30-60 seconds per side, until golden brown.  Remove steak from pan, allow to rest for 5 minutes, and then slice.  Serve with grilled scallions and chimichurri sauce.


for the Chimichurri Sauce

  1. Combine all ingredients in a food processor and puree until combined but still a bit chunky.  Season generously with Kosher salt and freshly ground black pepper.  Allow flavors to meld for at least 15 minutes before serving.


*Grilling scallions is as easy as brushing a little oil and salt on whole scallions and grilling until softened and grill marks appear.

**I prefer 56°C for a nice rosy medium.  54°C will give you a medium rare.