10 minutes prep + 60 minutes cook
Sous vide is a cooking method I thoroughly recommend. Find out why here. Aside from the health benefits of cooking this way, in terms of taste the results are sublime.
- Olive oil – 75ml
- Red wine vinegar or apple cider vinegar – 1-2 tbsp
- Dried oregano – 2 heaped tbsp
- Garlic – 1 clove
- Red pepper flakes – ½-1 tbsp
- Sea salt – good pinch
- Sirloin steak (250-300g, organic and grass fed)
- Mixing jug
- Garlic mincer
- Sous vide cooker (I use the Anova)
- Sous vide bags (I recommend these Sous Vide Supreme bags)
- A stock pot or sauce pan – anything that can act as the water bath. See here for details.
- Tongs for handling meat
- Sauce dish
- Chimichurri sauce: mince the garlic and mix with the other sauce ingredients in the mixing jug
- Steak: using a spoon, coat the steak in a layer of chimichurri sauce. Place in a sous vide bag.
- Fill the stock pot with water and set the sous vide machine up. For medium rare you want the temperature set to 53.9℃, for medium 59.7℃.
- Add the bagged steak to the water whilst it’s heating. The warming water should help to vacuum seal the steak in the sous vide bag. Clip the bag to the side once the steak is vacuum sealed,and if needed use a large spoon to prevent the steak from floating around.
- Once the water bath hits the desired temperature, leave for an hour.
- After an hour, remove and serve the steak with the remaining chimichurri in a sauce dish.
That’s all for this week, thanks for reading. Happy cooking.
Have you got any sous vide recipes? Please leave me a comment below.