Sous Vide Steak with Chimichurri Sauce


  • 4 (1 to 1 ½-inch thick) boneless steaks, such as tenderloin, strip, rib-eye or porterhouse
  • Salt and coarse black pepper
  • Vegetable oil
  • ½ small onion, quartered
  • 3 cloves garlic
  • 2 tablespoons fresh oregano leaves
  • ¾ cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon dried crushed red pepper
  • 1 cup lightly packed flat-leaf (Italian) parsley


  1. Select sous vide mode and set temperature to 132°F for medium-rare and time for 1 to 2 ½ hours. Adjust temperature if desired doneness is more rare or well-done.
  2. Pat the steaks dry with paper towels and season with salt and black pepper. 
  3. Place each steak in a sous vide-safe bag. Vacuum tightly and seal.
  4. When water reaches set temperature, add the steak to the water bath and press start. 
  5. Meanwhile make the chimichurri sauce. Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.
  6. When cooking time has ended, remove bags from water bath and open. Pat steaks dry with paper towels. 
  7. In a large skillet over high, heat oil. Sear steaks on each side until well-browned, 30 to 45 seconds each side.
  8. Serve steaks with chimichurri sauce.

Serves: 4

Test Kitchen Tip: For the most evenly-browned steaks, sear them before and after cooking sous vide. Searing the steaks twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.





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