Sirloin Steak & Chimichurri
Make the Chimichurri.
Ingredients for 2 x 250g steaks:
1 shallot, chopped
1 red chilli, chopped
1 garlic clove, chopped
1/2 cup balsamic vinegar
3/4 extra virgin olive oil
1 tsp salt
30g fresh coriander
30g fresh parsley
1 tsp dried oregano
Place the shallots, chilli, garlic, vinegar & salt in your blender and leave for 5 mins to lightly pickle. Then add the rest of your ingredients and blend until still slightly chunky. You can do this without a blender - just chop all your ingredients finely and mix together.
Sous Vide.
Preheat your sous vide to 129°F/ 54°C
Cover your steaks with half of the chimichurri (leave the rest to serve later). Bag up your steaks and use the water immersion technique to lower into your sous vide.
Sous vide at 129°F/ 54°C for 1 hour.
Then leave to rest for at least 10 mins to cool. Then fry in a very hot pan to colour. Be careful not to fry for too long as this will raise the internal temperature and overcook your steaks.
Serve with the rest of your chimichurri and some peppery rocket.