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Sous Vide Flank Steak with Chimichurri Sauce (Serves 4)

Sous Vide Flank Steak with Chimichurri Sauce (Serves 4)

Using the Kuraidori Precision Cooker to prepare steak is perhaps the best application of this kitchen appliance.  It allows for precise temperature management and for the steak to be imparted on it.  It also eliminates having to rest the steak before serving.  A simple sear at the end of the cooking process adds extra flavor and a great appearance that we have come to expect from a great steak.  The traditional Chimichurri sauce adds some colour and acidity to the plate.  Use this same recipe for the flank steak when making tacos.  When carving the flank steak, take care to cut across the grain of the meat.

Ingredients

For the Chimichurri Sauce

  • ¼ cup hot water
  • 2 tsp dried oregano
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 6 garlic gloves, minced
  • ½ tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • ½ cup extra virgin olive oil

For the flank steak

  • 1 ½ to 2lb flank steak, trimmed
  • 2 tbsp of peanut oil
  • 5 sprigs of fresh thyme
  • 5 garlic gloves
  • Salt and pepper

Directions

For the Chimichurri Sauce

  1. In a small bowl mix together the hot water, oregano and 2 tsp of salt and let sit until the oregano is softened which should be about 15 minutes.
  2. In a food processor, pulse the parsley, cilantro, garlic and pepper flakes together until coarsely chopped, approximately 10 pulses.
  3. Add the oregano water mixture along with the vinegar and pulse to combine. Transfer to a bowl.
  4. Whisk in ½ cup oil until combined. Cover and let sit at room temperature for at least an hour. If making the sauce in advanced it can be stored in the refrigerator for up to 3 days.

For the flank steak

  1. Preheat the water bath to your preferred doneness (see temperature chart in the manual). We suggest 125°F for a nice medium rare. The temperature can be set higher or lower depending on your desired doneness.
  2. Place the flank steak along with the thyme and garlic into a bag and vacuum seal it or use the water displacement method.
  3. Place the bagged flank steak into the water bath and let it cook 1 ½ to 2 hours.
  4. Remove the flank steak from the water bath and the bag. Pat dry with paper towels. Season generously with salt and pepper on both sides.
  5. In a large cast iron fry pan add the oil and heat on high until the oil shimmers. The pan should be very hot. Place the flank steak in the pan and form a crust on the surface. After a minute flip the steak and form a crust on that side. Remove the steak and place on a cutting board.
  6. The steak does not need to rest. Slice the steak thin against the grain.
  7. Top with the chimichurri sauce and serve.