Sous Vide Steak with Chimichurri Sauce and Grilled Scallions
1 Sous Vide Steak with Chimichurri Sauce and Grilled Scallions
- 4 strip steaks, 1″ thick
- 2 tablespoons butter, divided
- 1 tablespoon vegetable/canola oil
- Grilled Scallions*
For the Chimichurri Sauce
- 1 cup packed fresh parsley leaves
- 1 cup packed fresh cilantro leaves
- 3 cloves garlic
- 1 small shallot
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- Kosher salt
- Freshly ground black pepper
- Preheat immersion circulator in a large pot of water to the desired temperature**. Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter. Seal sous vide bags using vacuum sealer and place in the water bath for 1-2 hours.
- Remove steaks from water bath and sous vide bags and pat dry with paper towels. Heat a heavy bottom skillet over high heat. Once it’s very hot, add vegetable/canola oil and then gently lay steak, one at a time, in the skillet. Sear steaks for 30-60 seconds per side, until golden brown. Remove steak from pan, allow to rest for 5 minutes, and then slice. Serve with grilled scallions and chimichurri sauce.
For the Chimichurri Sauce
- Combine all ingredients in a food processor and puree until combined but still a bit chunky. Season generously with Kosher salt and freshly ground black pepper. Allow flavors to meld for at least 15 minutes before serving.
Creamy Mushroom Steak
- 1 Pack of Angus N.Y Strip Steak Pack of 3 (about 2.5 lbs)
- ½ stick Great Value Salted Butter ¼ cup
- 1 tbsp. Garlic minced
- 2 tsp Great Value Organic Garlic Powder
- 2 cups Great Value Heavy Whipping Cream
- 1 ½ tsp salt
- 1 tbsp Sam’s Choice Black Pepper fresh ground
- 1 tbsp Great Value Extra Virgin Olive oil
- 8 oz Baby Bella Mushrooms Sliced
- Garlic cloves and fresh rosemary stems to add flavor while sautéing the steak
- Fresh ground black pepper and salt to marinate the meat other than the listed ingredients above. Amount is based on your preference for this part
- Marinate steak with fresh ground black pepper and salt.
- Heat cast-iron skillet on high heat and then add the butter, herbs, and steak to cook until the steaks are cooked halfway through.
- Set aside and cover with aluminum foil.
- In the same pan, add 1 tbsp of olive oil and sauté the fresh garlic for about 30 seconds. Then add in the mushrooms and continue sautéing them together until the mushrooms are tender.
- Add in the heavy whipping cream, ground black pepper, garlic powder, salt, and cook together until the sauce is almost thickened up. Taste for salt preferences at this point.
- Add in the steaks and cook everything together on medium-low heat until the steaks are well done.
- Remove from heat and top with fresh herbs if you prefer to use any. Serve with steak fries or baked potato wedges.
Balsamic and Rosemary-Marinated Florentine Steak
- 1 cup balsamic vinegar
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped rosemary
- 3-pound porterhouse steak (about 4 inches thick)
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground pepper
- In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
- Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.
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