Marinated Beef Steak with Chimichurri

Serves 2 Prep Time 2 hours   Cook Time 20 minutes   Rated:    
by Tenina Holder

Aussies love a good steak. (Don't we??) I am a medium-rare girl when it comes to steak and I often find it can be a bit tricky to get that just right. However, with the help of your Varoma, I think you can get your steak perfectly cooked, with just a little effort. It might seem odd to steam meat first, but I assure you it helps the fat render well, and starts the cooking process which then just needs finishing off in a very hot pan. I only use 100°C deliberately, it is not a typo. Using this method— a similar idea to sous-vide — has the meat tender and moist.

Teamed with chimichurri, which I absolutely love, and the brightness of capsicum puree, you only need to add are Scalloped Potatoes and you are in all sorts of colourful foodie heaven.

TIP:

Stasher bags are silicone bags that completely seal and can be used to marinate, steam, sousvide, or store. Non plastic, non reactive and environmentally friendly, I used to sell them in my online store, but they are now widely available in good kitchen stores. They have become a standard piece of equipment for me in my kitchen. Each stasher bag will hold approximately 500–600 grams of steak or other protein.

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Need

Do

1  

Place the steaks into a Stasher bag (see Tip) or zip-lock bag with a few tablespoons of the chimichurri. Rub the sauce into the steaks on both sides so that they are well coated. Marinate in the fridge for at least 2 hours, more if possible.

2  

Place water into the Thermomix bowl to the 1-litre mark. Place the Stasher bag directly into the Varoma dish. If you do not have a Stasher bag, you will need to remove the steaks from the zip-lock bag and wrap them in baking paper to steam.

3  

Steam 15 minutes/100°C/ speed 4.

4  

Meanwhile heat a grill/griddle pan or barbecue grill to a very high temperature with no oil.

5  

Just before searing the steak, drizzle the pan or grill with a little oil. Remove the steaks from the Stasher bag using tongs as they are very hot, and place them straight onto the hot pan, for approximately 2 minutes per side or until well-marked and seared.

6  

Wrap in foil and rest the steaks for about 5–8 minutes.

7  

Serve with plenty of the Chimichurri sauce and the Roasted Capsicum Puree.

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