*Entrecôte cuite sous vide, sauce chimichurri

Стъпка 1 /7

*Prepare the ingredients.

• 1с.л. *Chopped fresh parsley
• 1с.л. *Freshly chopped oregano
• 2с.л. *Chopped chives
• 2скилидка *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1с.л. *Red wine vinegar
• 3с.л. *Lemon juice
• 6cl *Olive oil
• 2г *each)
• 2стръкче *Thyme
• 2ч.л. *Softened butter
• *Salt, pepper

Стъпка 2 /7

*To make the chimichurri sauce: in a mixing bowl, combine all the ingredients, except the rib-eye, thyme and butter.

• 1с.л. *Chopped fresh parsley
• 1с.л. *Freshly chopped oregano
• 2с.л. *Chopped chives
• 2скилидка *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1с.л. *Red wine vinegar
• 3с.л. *Lemon juice

Стъпка 3 /7

*Place one rib-eye in each sous-vide cooking bag along with the thyme and 1 teaspoon of butter. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

• 2г *each)
• 2стръкче *Thyme
• 2ч.л. *Softened butter

Стъпка 4 /7

*Pour 3L of water into the bowl. Put the bags into the water.

Стъпка 5 /7

*Cook on immerged vacuum.

Стъпка 6 /7

*Take out the bags and open them. Sear your rib-eyes in butter for 1 minute on each side to add colour and adjust the cooking time to your liking.

Стъпка 7 /7

*Serve the steaks with potatoes sprinkled with paprika, grilled vegetables and the chimichurri sauce.