I’m obsessed with cooking steaks sous-vide. It always turns out perfectly, you can set it and forget it while you prepare the rest of dinner, and it’s overall less messy. Yes, you still need to use a pan or grill to sear the meat before serving, but the pan gets less dirty than it would if you were fully cooking the steaks in it. Topped with some carrot top chimichurri prepared while the steaks were cooking away with no effort by you? Mmmm. Perfect. I use and love Joule Sous Vide by ChefSteps (I am generally wary of IoT and bluetooth connected appliances, but the app has SO many cool cooking guides and the machine works fantastically) but there are a lot of great options out there.
Sous Vide Steak with Carrot Top Chimichurri
Hands-On Time: 25 min
Total Time: 1hr
2 lbs sirloin steak
1/4 cup + 2 TBSP extra virgin olive oil or butter
1 1/2 TBSP kosher salt
One batch of Carrot Top Chimichurri
Place steak in a gallon sized, freezer-safe zip-top bag and add 1/4 cup of the olive oil or butter and the salt. Cook according to directions from whatever sous vide mechanism you’re working with.
Once the steak has finished cooking, heat a large pan with the remaining olive oil or butter over medium-high heat. Sear the steaks for 1-2 minutes per side, or until the meat no longer sticks to the pan and has a nice brown crust.
Remove the steaks from the heat and let rest for 10 minutes before slicing. Slice and serve topped with the chimichurri.