Flip the steak and leave on the grill for 5 minutes. Rotate the steak 45 degrees to create a cross hatch of grill marks, leaving on for 2 – 3 minutes. Place steak onto the hot grill, leaving for 3 minutes to create some grill marks. Lightly drizzle canola oil over the steak and sprinkle with salt and freshly cracked black pepper. Place the steak on a plate and dry off with paper towels. Remove the vacuum sealed bag with the steak from the water bath and open the bag. Clean and oil the grate to minimize sticking. Cover and let the flavors meld at room temperature for 1 hour. When the sous vide water bath is at temperature, add the steak and cook for at least 2 hours.Īdd all the ingredients into a food processor and pulse until smooth. Coat the steak with the marinade and vacuum seal in a vacuum bag.

Mix the marinade ingredients in a small bowl. It keeps for a couple of days in the fridge and freezes very well too.Set up the immersion circulator to 125 degrees F for sous vide cooking. While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it’s also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.

I prefer it over more expensive cuts like tenderloin – better texture and flavour! Flat Iron is my personal favourite – it’s softly marbled with fat so it’s tender and has a great beefy flavour. But in a nod to its Argentinian roots, I like to pair it with cuts traditionally used in South America such as flat iron, flank and skirt steak. 🙂 For convenience, I usually throw everything into a food processor but I sometimes chop the parsley by hand too.Ĭhimchurri Sauce is brilliant paired with any steak suited to grilling. While fresh chilli looks better because you get more vibrant bits of red in the Chimichurri Sauce, dried pepper flakes adds better flavour than fresh.Ĭhimichurri Sauce is ridiculously easy to make. If you have a food processor. Some versions use fresh red chilli instead of dried. You’ll see plenty of variations around the place, but this is a classic version. It’s especially great if you’ve got an abundant supply of home grown parsley because it’s a great way to use lots of it!

Flat iron steak with chimichurri sauce