Flank Steak with Chimichurri Sauce

I got a sous vide immersion cooker for Christmas and I’ve been using it pretty regularly since.  I spent at least a year mocking people for posting about it (I used to regularly see the Will It Sous Vide? series on lifehacker.com and it annoyed me) but then a family friend brought theirs and we made ribs.  And they were amazing.  And I was sold.

This week, I made flank steak with chimichurri sauce.  This was one of the lower effort meals I’ve experimented with and will certainly be one that we end up revisiting with some regularity.

To cook the meat, I put a little salt and pepper on it, vacuum-sealed it, and tossed it into the water bath at 134° for 36 hours.

Making the chimichurri is the most time-consuming part of this meal and it takes me about 20 minutes.  I mixed onion, parsley, mint, garlic, olive oil, vinegar, lemon zest and lemon juice in the blender.

At 36 hours, I remove the steak from the water bath and sear it for 60 seconds each side on the grill.  The final result is unbelievable — super tender and very juicy.  My wife actually thinks she might like it better than my ribs; but let’s not get carried away.