Sous vide ribeye steak with chimichurri sauce is one of my favorite summer dinners. Ribeye is arguably the best steak, due to its delicious marbled fat and nice meaty flavor. And chimichurri is a fantastic tangy, spicy, herby sauce that brings out the best flavors of the meat. I personally think the best way to prepare it is to sous vide the ribeye steak to get it to the perfect temperature. Here is the recipe for sous vide ribeye steak with chimichurri sauce so you can make it and enjoy it yourself!
Chimichurri sauce is a wonderful thing if you haven’t had it before. A blend of herbs, garlic, spicy chile pepper, olive oil and vinegar, it is an excellent companion to red meat. The tang of the vinegar and herb flavors really bring out the best flavors of the meat, particularly steak. I make mine with a combination of mint, parsley and cilantro, but you can really use any combination of herbs that you like. Think of this recipe as a base that you can play with and adjust to your personal taste.
As for the steak preparation, I firmly believe in using the sous vide method. Sealed in plastic and cooked in a water bath at the exact temperature you want your meat cooked to is ideal…you can’t overcook the meat, and can get that perfect medium-rare throughout. I season the steak with salt & pepper, seal in a bag with a vacuum sealer, and cook at 133 F for about 90 minutes. I then fast-sear it in a cast iron pan with a bit of olive oil to get a nice char. If you don’t have a sous vide circulator, feel free to cook the steak any way you like!
Serves: 2
Cooking time: 20 mins active time; 2 hours total (if using sous vide)
Ingredients:
1 lb ribeye steak cooked as outlined above or to desired temperature
3 cloves garlic, coarsely chopped
1 jalapeño or serrano chile pepper, coarsely chopped
2 scallions, coarsely chopped
1/4 cup red or yellow onion, coarsely chopped
1/2 cup cilantro leaves
1/3 cup parsley leaves
1/3 cup mint leaves
1 tsp sugar
Juice from 1 lime
2 tsp red wine vinegar
1/3 cup olive oil
salt & pepper
Put the garlic, chile pepper, scallions, onion, cilantro, parsley, mint, sugar, lime juice, vinegar, salt & pepper in a food processor or blender. Blend until well mixed/chopped. With the motor running, slowly drizzle in the olive oil and allow to blend until you get a nice sauce consistency (a minute or so). Taste and adjust seasoning as needed.
Serve at room temperature, spooned over sliced or whole steak, with additional sauce served on the side. Sauce will keep for several days in the refrigerator.
Bon appétit!
0 Comments