Skirt Steak With Chimichurri Sauce

Skirt Steak With Chimichurri Sauce
SERVES: 4
PREP TIME: 15 Minutes
COOK TIME: 10 Hours
Ingredients
2 pounds (900g) flank steak
Salt and pepper to taste

Chimichurri Sauce
2 cups (80g) fresh Italian parsley
2 cups (80g) fresh cilantro chopped
4 medium garlic cloves minced
1 tablespoon capers
1 tablepoon caper juice
½ teaspoon red pepper flakes
¾ cup (180ml) olive oil
½ teaspoon kosher salt
Preparation
  1. Fill your sous vide water bath with water and preheat to 132°F (55.5°C).
  2. Season the flank steak with salt and pepper, before placing into a 1 gallon(3.80 liter) vacuum pouch and vacuum sealing.
  3. Submerge the pouch completely in the water bath and cook for 10 hours
  4. To create the chimichurri sauce, place all ingredients into a blender or food processor. Add the olive oil and pulse until all ingredients are combined.
  5. Once cooked, remove the flank steak from the vacuum pouch and pat dry with a paper towel.
  6. In a skillet on a high heat, sear the flank steak on each side for approximately 15 seconds.
  7. To serve, thinly slice the flank steak and transfer onto individual plates. Pour over the chimichurri sauce and serve

Stay in touch with Vesta Precision!

Join our mailing list to learn more about our broad line of precision food management products, specials, sneak peeks, and much more!