Ingredients
- •2 sirloin steaks (1–1.5 inches thick, about 10–12 oz each)
- •2 tsp kosher salt
- •1 tsp black pepper
- •2 tbsp neutral oil for searing
- •For chimichurri:
- •1 cup fresh parsley, finely chopped
- •¼ cup fresh oregano, chopped
- •4 cloves garlic, minced
- •½ cup extra virgin olive oil
- •3 tbsp red wine vinegar
- •1 tsp red pepper flakes
- •½ tsp kosher salt
Instructions
Make chimichurri by combining parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Let sit at room temperature for at least 30 min for flavors to meld.
Pat steaks dry and season with kosher salt. Rest 30–60 min at room temperature.
Preheat sous vide water bath to 132°F (56°C).
Season steaks with black pepper, seal in bags (no additional ingredients needed).
Submerge in water bath and cook for 1 h 45 min to 2 h.
Remove steaks from bags, pat completely dry. Chill in freezer for 5 min.
Heat cast iron skillet or grill to highest heat. Oil surface lightly.
Sear steaks 45 sec per side until charred and crusty.
Transfer to cutting board and rest 3 min.
Slice against the grain into 1/2-inch strips.
Arrange on serving platter, spoon chimichurri generously over the top, and serve with grilled vegetables or roasted potatoes.
Notes
- •Chimichurri can be made up to 2 days ahead
- •The bright, acidic sauce perfectly balances lean sirloin
- •Leftover chimichurri is great on chicken, fish, or vegetables