The Perfect Steak | Calvin Serrao

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Take a sous vide bag and add salt, pepper, and taco seasoning.

Add the steak to the bag and make sure it's nicely coated with the seasonings by using your hand or shaking the bag.

Vacuum seal the bag.

Refrigerate the sealed steak for a couple of hours or until ready to cook.

Prepare the chimichurri sauce by adding onions, mint, balsamic vinegar, garlic, chili flakes, cilantro, arugula, and lemon zest into a blender.

Blend the ingredients together, adding olive oil until you achieve a nice consistency.

Set up the sous vide machine to the desired time and temperature using the app if you have a Jewel sous vide.

Slice the onions thinly and into matchstick pieces.

Chop the garlic in three different ways for varied texture.

Once the steak is done cooking, remove it from the bag and wipe it dry.

Place the steak on a paper towel to dry it further for a nice crust.

Add olive oil to a pan or directly onto the steak before searing.

Sear the steak in the pan, ensuring to turn it to build a crust on all sides.

Let the steak rest after searing.

Add onions to the same pan on high heat to caramelize them.

Slice the steak using a cleaver for a cool presentation.

Add sliced bell pepper to the hot pan for color.

Add the previously chopped garlic to the pan once the bell peppers are browned.

Plate the steak and vegetables carefully for presentation.

Season the dish with salt, pepper, and optional chili flakes.

Spoon the chimichurri sauce over the plated dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens