Dinner, Side, Sous VideStephen AlliSteak, Chimichurri, South American, Lime, Garlic, Summer, Sous Vide

Flank Steak with Chimichurri (and Roasted Garlic)

Dinner, Side, Sous VideStephen AlliSteak, Chimichurri, South American, Lime, Garlic, Summer, Sous Vide
Flank Steak with Chimichurri (and Roasted Garlic)

Sous Vide Garlic-Herb Rubbed Flank Steak with Chimichurri

(& Roasted Garlic)

Ingredients 

Rub

2.5 lbs Flank Steak

Olive Oil

1 lime (zested)

3-4 garlic cloves

1 Tbsp fresh rosemary (finely chopped)

1 Tbsp fresh thyme (finely chopped)

½ tsp black pepper (freshly cracked)

1 Tbsp coarse salt

Quick Chimichurri

1 cup Italian parsley

1 tsp fresh thyme (finely chopped)

2-3 garlic cloves 

½ red pepper flakes

1 lime juiced

½ cup olive oil

Salt & pepper, to taste

Equipment

Sous Vide Cooker and Container

Oven (or Stovetop/Kitchen Torch

Mortar and Pestle (or Food Processor)

Vacuum Food Sealer (or ZipLock Bag)

Directions

  1. Make Rub: In a mortar and pestle, grind together finely chopped rosemary and thyme, garlic, lime zest, black pepper, and salt. Once combine into a rough paste, stir in olive oil. If you don’t have a mortar and pestle, you can use a food processor or even just finely chop with sharp knife.

  2. Season the steak. Pat the steak dry with a paper towel and evenly cover both sides of the steak with the garlic-herb rub.

  3. Vacuum Seal Steak: Lay flat and seal in a food vacuum bag. Place the steak in the fridge for at least an hour, but best overnight. You could also freeze at this point and begin the next step whatever day you’re ready to cook. Alternatively, you can use a large ziplock bag and using the water submersion technique (You slowly lower the ziplock bag containing your steak into a container of water. Just before the water reaches the opening of the top, you close the ziplock bag).

  4. Prep Sous Vide: For a medium rare steak, preheat your sous vide to 120oF and cook steak for 2 hours. (Add an additional 60 minutes if cooking from frozen)

  5. Make Chimichurri: In a food processor, chop the parsley, garlic red pepper flakes, lime juice, olive oil, and season with salt and pepper to taste 

  6. Sear/Broil Steak: Once steak is cooked, remove it from the vacuum sealed bag and gently pat dry using paper towel, taking care not to remove the rub. The more moisture you can remove, the better sear you will get without over cooking your steak 

    1. Sear: Once dry, heat a cast iron skillet over high heat and sear the steak on both side until it is a deep golden brown. 

    2. Broil: Once dry, place steak on a wire baking rack sitting in a rimming baking sheet. High broil for 3-5 minutes or until desired browning is reached.

  7. Plate & Enjoy: Allow the steak to rest for a least 10 minutes before slicing thin strips, top with chimichurri and enjoy!

Thoughts From The Kitchen:

  • Alternatively, as a first step, you could roast a head of garlic and substitute roasted garlic for raw garlic in the rub and chimichurri recipe! Roasted garlic cloves are milder than raw garlic and can be served as a spread for the flanked steak.