Sous Vide Steak with Chimichurri Sauce and Grilled Scallions

Ingredients

4 4 servings (approx. 1 steak with 2 tbsp chimichurri and scallions)

Preheat immersion circulator in a large pot of water to desired temperature**. Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter. Seal sous vide bags using vacuum sealer and place in water bath for 1-2 hours.
Remove steaks from water bath and sous vide bags and pat dry with paper towels. Heat a heavy bottom skillet over high heat. Once it's very hot, add vegetable/canola oil and then gently lay steak, one at a time, in the skillet. Sear steaks for 30-60 seconds per side, until golden brown. Remove steak from pan, allow to rest for 5 minutes, and then slice. Serve with grilled scallions and chimichurri sauce.
for the Chimichurri Sauce
Combine all ingredients in a food processor and puree until combined but still a bit chunky. Season generously with Kosher salt and freshly ground black pepper. Allow flavors to meld for at least 15 minutes before serving.

Per serving