Sous Vide Picanha with Charred Scallion Serrano Chimichurri

Picanha is a cut you should know and love. Treated properly it is tender, full flavored and luxuriously fatty.

We topped this one with a punchy, spicy & super flavorful chimichurri with charred scallions and serrano to cut some of that richness & perfectly compliment the steak.

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Sous Vide Picanha with Charred Scallion Serrano Chimichurri

Yield: 4-6

Author: Erika Turk

Prep time: 15 MinCook time: 4 H & 15 MTotal time: 4 H & 30 M

Super tender and flavorful sous vide picanha with a bright, punchy charred scallion serrano chimichurri.

Ingredients

For the steak

• 1 picanha, whole or cut into steaks
• Salt & Pepper

For the chimichurri

• 1/2 cup olive oil
• 2.5 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 5 cloves garlic finely minced
• 1 serrano seeded and finely diced
• 3/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 scallions, charred under the broiler or on the grill, chopped

Instructions

For the steak

1. Preheat water bath to 130º F.
2. Generously season steaks and place in a single layer in a bag. Seal.
3. Cook steaks at 130º for four hours.
4. Remove steaks from the bag, dry well and sear in a very hot pan with a high smoke point oil or on a hot grill until desired crust is reached.
5. Slice and serve with chimichurri.

For the chimichurri

1. Mix all ingredients together.
2. Set aside and refrigerate until ready to use.

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