It's no secret I'm a huge meat and potato guy. I'm also a hispanic man who loves his latin flavors. There isn't much better to me than a fat steak with a latin flair to it so this chimichurri steak is a huge hit in my house. A recent study has shown that Americans eat roughly 62 pounds of beef a year, we feel that number is about to double when people taste this steak. You will keep coming back to this recipe again and again.
Ingredients:
For the sauce:
- 1 small handful of cilantro
- 1/3 c vegetable oil
- 2 tbsp apple cider vinegar
- 1/2 tbsp salt
- pinch of pepper
- 1/2 tbsp minced garlic
- 2 tbsp verde salsa
- 1 medium size tomatillo
- 1/4 c water from cooked tomatillo
Start off by setting your Anova to 133 degrees. This is for a nice medium rare steak, if you prefer a more done steak, feel free to increase the temperature. While the water heats up, let's let our steak sit at room temperature and get our sauce made.
To make the sauce, start by taking your tomatillo out of its paper skin and boil the tomatillo until it starts to soften. While the tomatillo is boiling, add all the ingredients for the sauce into the blender. Once the tomatillo is soft, add the tomatillo and 1/4 c of the reserved water the tomatillo was cooked in. Place all of the ingredients in a blender or food processor and blend well. Once your sauce is prepared place your steak and 1/2 c of your sauce in a zip top bag and use the water submersion method to remove as much of the air as possible from the bag then drop it into the water bath to cook. Let your steak cook from 1 hour, up to 4 hours. Once an hour is up, take your steak out and sear it in a hot pan until the steak has a nice crust. Slice your steak, finish with a little salt and top with a little of your reserved sauce.
