beef

Now that I have a little more time, I’m beginning to explore and learn more about my Anova sous vide machine. I’m growing quite fond of it, but the wait is sometimes a slow torture. The saying “Good things come to those who wait” applies adequately like this.  Don’t worry if you do not have a SV machine, just cook it on the pan using the timing given on the chart below.

Use the finger test to help you test for your desired done-ness.

My Mr Kay-husband has mentioned to me about wanting a piece of steak. Being the cheapskate prudent wife that I am, I bought a whole slab of meat and portioned it out for the family. Seized the chance to pull out my SV machine as well. The turn out for the dinner was amazing! Delicious steak, just the way we like it. Everyone at home, including my helper and very picky kid loved it. 

The grilled beefsteak tomatoes were sweet, savoury, and extremely juicy. If you have not had grilled tomatoes before, you should. My favourite part of the dinner was that chimichurri sauce, I was trying so hard not to eat it by the spoonful. So. Freaking. Good. 

Remember, if you are eating Keto or LCHF, adjust the recipe to fit your macros. I’d suggest eating only 1/2 of the beefsteak tomato. I’ve attached the nutritional breakdown to the bottom of this post. 

Delishar

Steak Dinner with Chimichurri Sauce

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Ingredients Method

Ingredients

  

Steak

• 4 New York Striploin about an inch thick
• 4 cloves garlic peeled & smashed
• Sprigs of thyme
• Salt and black pepper
• Olive oil

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley tightly packed
• 1 cup fresh cilantro tightly packed
• 2 shallots peeled
• 3 cloves of garlic peeled
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes or to taste
• 1 tbsp lemon juice
• ½ cup olive oil
• 3 tbsp red wine vinegar
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Sides

• 4 beef steak tomatoes halved
• 300 g Thai asparagus tough ends removed
• Salt and black pepper
• Olive oil

Method

 

Steak

1. Set sous vide machine to 54C.
2. Season striploin with olive oil, salt, and black pepper.
3. Place in vacuum/ziplock bag, then place a clove of smashed garlic and thyme on top of the steak. Vacuum and seal.
4. Cook in water bath at 54C for 90 mins.
5. When done, sear it on a hot pan for a minute each side with some butter & olive oil.

Chimichurri Sauce

1. Add all the ingredients into a food processor and blend until desired consistency.

Sides

1. Brush grill pan with olive oil.
2. Grill asparagus until soft, season with salt and black pepper.
3. Grill tomato for 3-4 minutes each side, season with salt and black pepper.