Photo by Matt Johannsson/Reflector Inc.
This steak is served with the traditional sauce used as both a marinade and accompaniment for grilled meats in Argentina. Serve it off the grill with spicy roasted potatoes and grilled vegetables. If there’s any left over, refrigerate it overnight and slice it very thin for use on a salad or in a tortilla wrap sandwich.
Sous vide time: 4 hours
- Food processor or immersion blender
- Medium resealable freezer bag
- Barbecue grill
- 1 jalapeño pepper, seeded and cut into chunks
- 1 clove garlic
- 1/4 cup lightly packed fresh parsley leaves
- 1/4 cup lightly packed fresh cilantro leaves and tender stems
- 1 tbsp fresh oregano leaves
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 lb beef flank steak
- Vegetable oil or cooking spray
- In food processor or in a tall cup using immersion blender, combine jalapeño, garlic, parsley, cilantro, oregano, 1/4 tsp (1 mL) each salt and pepper, oil and vinegar; pulse to finely chop, then process until fairly smooth.
- Place steak in freezer bag and pour in 1/4 cup (60 mL) of the chimichurri. Turn bag and gently massage steak to evenly coat with sauce. Remove excess air and seal bag. Refrigerate for at least 4 hours or up to 1 day. Transfer the remaining chimichurri to a jar, cover and refrigerate until serving.
- Preheat water bath to 130 degrees Fahrenheit (54.5 degrees Celsius) for medium-rare (see tip below).
- Cook steak in preheated water bath, covered, for 4 hours. Remove bag from water bath and let rest for 10 minutes.
- Meanwhile, preheat barbecue grill to medium-high.
- Remove steak from bag, discarding liquid, and transfer to a plate. Gently pat dry (don’t remove all of the chimichurri, just the excess liquid). Season lightly on both sides with salt and pepper.
- Oil grill and place steak on grill. Grill, turning once, for about 2 minutes per side or until sizzling and marked.
- Transfer steak to a cutting board and slice thinly across the grain. Serve with the remaining chimichurri.
- Some people dislike the taste of cilantro. To avoid it, simply substitute an equal amount of parsley.
- If you like things hot, replace with jalapeño with a hotter pepper, such as a serrano pepper. Scotch bonnets and habanero peppers are at the upper end of most people’s tolerance level, so try half — or a whole one, if you’re daring.
- We’ve found that the optimal doneness for a flavorful, tender steak is medium-rare. However, if you prefer, you can adjust the temperature for a different doneness.
- To broil steak instead of grilling, preheat broiler with rack 6 inches (15 cm) from heat. Place steak on a wire rack set over a foil-lined rimmed baking sheet, or on a broiler pan. Broil for 3 to 4 minutes per side or until sizzling.
Also from Sous Vide Basics:
Courtesy of Sous Vide Basics: 100+ Recipes for Perfect Results by Jay Nutt and Jennifer Mackenzie © 2017 www.RobertRose.ca. Available where books are sold.