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Sous Vide Flank Steak and Chimichurri

Sous Vide Flank Steak and Chimichurri
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Learn how to perfectly cook Sous Vide Flank Steak and make a delicious Chimichurri sauce. Elevate your steak game with this mouthwatering recipe!

Ingredients

  • – 1 cup (240 ml) lime juice
  • – 2 large navel oranges, juiced
  • – 2/3 cup (160 ml) vegetable oil
  • – 2 tsp (10 ml) dried oregano, preferably Mexican
  • – 2 tsp (10 ml) coarse sea salt
  • – 1 tsp (5 ml) freshly ground black pepper
  • – 1 medium onion, thinly sliced
  • – 4 cloves garlic, minced
  • – 2 lbs (900 g) beef skirt steak
  • – 1 cup (240 ml) chimichurri sauce
  • – Coarse sea salt

Instructions

  1. In a medium-sized bowl, combine the ingredients needed for the marinade.
  2. Place the steak into a large plastic bag and carefully add the marinade over it. Press the bag to remove air, seal it, and massage the marinade into the steak, then refrigerate for 2 to 4 hours, massaging hourly.
  3. Position your sous vide device in a large pot filled with water, setting the temperature to 130°F for medium-rare or 135°F for medium.
  4. Once marinated, take the steak out of the marinade, allowing excess to drip off. Seal it in a vacuum bag or a new large Ziplock bag. Immerse the bag in the water, allowing water pressure to expel air, then seal completely.
  5. Prepare the chimichurri sauce while the steak is cooking sous vide, and keep it chilled until needed. Remove it from the refrigerator about an hour before cutting the steak.
  6. Let the steak cook in the water bath for 2 to 4 hours, ensuring it reaches the desired internal temperature. A minimum of 2 hours is advised for optimal tenderness.
  7. Heat your grill to a high temperature.
  8. Extract the steak from the water bath and remove it from the bag. It may appear pale, which is normal.
  9. Grill the steak over direct heat until a crust forms, searing for about 2 minutes on each side.
  10. Move the steak to a cutting surface and allow it to rest for 10 to 15 minutes.
  11. Cut the steak into ½-inch slices across the grain. Drizzle with chimichurri sauce and sprinkle with coarse sea salt. Serve immediately with additional chimichurri on the side.

Notes

  • Try mixing lime and orange juice in the marinade for a zesty flavor boost.
  • Thinly slice the onion for even cooking and a hint of sweetness.
  • Watch the steak closely while grilling to get a perfect crust without drying it out.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-flank-steak-and-chimichurri/