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sous vide new york strip steak with chimichurri
5 from 3 votes
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NY Strip Steak Sous Vide with Homemade Chimichurri

Course Main Course
Cuisine Argentinian
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 New York Strip Steak
  • 1 bunch Italian parsley
  • 6 cloves roughly chopped garlic
  • ¾ cup extra virgin olive oil
  • ⅛ cup red wine vinegar
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

Preparing the Chimichurri

  1. Pluck off parsley leaves from the stem. Add parsley, chopped garlic, olive oil, red wine vinegar and red pepper flakes in food processor or blender. Blend until the ingredients are finely chopped. Salt and pepper to taste.

  2. Set aside 1 to 2 hours to emulsify flavors.

Cooking the NY Strip Steak

  1. Set sous vide machine to 54C/129F.

  2. Salt and pepper the steak. Put the steak in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Place steak in the bath. Cook for 1 -2 hours.

Finishing

  1. Remove steak from bath. Pat dry with paper towels. Heat pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan and let rest for 5 minutes

  2. Serve steak topped with chimichurri sauce and enjoy!