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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.