Hamilton Beach 33970 Manual page 12

Recipes
(cont.)
Sous Vide Steak With Chimichurri Sauce
Ingredients:
STEAK
4 (1"- to 1 1/2"-thick) boneless steaks, such as tenderloin, strip,
rib eye or porterhouse
Salt and coarse black pepper
Vegetable oil
CHIMICHURRI SAUCE
1 cup (237 ml) lightly packed chopped Italian parsley
3 cloves garlic, chopped
2 tablespoons (30 ml) fresh oregano leaves
2 tablespoons (30 ml) chopped onion
3/4 cup (177 ml) olive oil
3 tablespoons (44 ml) red wine vinegar
3 tablespoons (44 ml) lemon juice
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
1/4 teaspoon (1.3 ml) dried crushed red pepper
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Directions:
1. Select Sous Vide mode and set to 132°F (56°C) for 1 to 2 1/2
hours for medium-rare. Adjust temperature if desired doneness is
more rare or well-done.
2. Pat the steaks dry with paper towels and season with salt and
black pepper.
3. Place each steak in a heat-seal bag. Vacuum tightly and seal.
4. When water reaches set temperature, add the steak pouches to
the water bath and press START.
5. Place all ingredients for the chimichurri sauce in a food processor.
Pulse until finely minced but not pureed.
6. When cooking time has ended, remove pouches from water bath
and open. Pat steaks dry with paper towels.
7. Heat a large skillet on high. Add 1 tablespoon (15 ml) oil. Sear
steaks for 30 to 45 seconds on each side, until well-browned.
Serve steaks with chimichurri sauce.
Serves: 4
Test Kitchen Tip: For the most evenly browned result, the steaks
may be seared before being cooked sous vide, as well as after they
are removed from the water bath. Searing the steak twice may add
a few minutes to your preparation time, but will yield a beautifully
browned exterior. If you are short on time and only wish to sear
once, sear after sous vide for best results.