Recipe by Yussi Weisz

Sous-Vide Steak with Sausage and Beans and Chimichurri Salsa

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Meat Meat
Medium Medium
6 Servings
Allergens

No Allergens specified

6 Hours
Diets

No Diets specified

You can enjoy grilling season without leaving the comfort of your air conditioning! Yussi is back with his take on an indoor “grilled” steak. He pairs it with a stunning chimichuri and a sausage and beans side you won’t believe! Leave the charcoal at the store and break out your cast-iron! Grilling season is moving inside!

 

Watch the full video here!

Ingredients

Steak

  • 2 cloves garlic

Chimichurri Salsa

  • 1 bunch parsley

  • 1/2 bunch cilantro

  • 3 cloves garlic

  • 1/4 cup Kedem Red Wine Vinegar

  • 1/3 cup dried oregano

  • dash of crushed red pepper

Sausage and Beans

  • 5–6 grape tomatoes, diced

  • 2 cups cooked white beans

  • 1/4 cup water


Wine Pairing

Psagot Edom

Directions

Prepare the Chimichurri

1.

Blend all ingredients except lime juice in a food processor, adding additional olive oil as needed. Add lime juice and mix well.

Prepare the Steak

1.

Sous vide the steak at 130 degrees Fahrenheit for five and a half hours.

2.

When finished, remove from bag and season with salt and pepper.

3.

Heat oil in a skillet. Add aromatics to the oil. Sear steak in hot oil for two minutes on each side. Remove and let rest before slicing.

Prepare the Sausage and Beans

1.

In the same skillet (do not wipe clean), place the sausage and shallots. Heat over medium heat. Add garlic, salt, and pepper.

2.

When sausage and shallots have browned, add white beans and water. Cook until beans are tender.

Sous-Vide Steak with Sausage and Beans and Chimichurri Salsa

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