Marinated Beef Steak with Chimichurri
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.
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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- 2 thick scotch fillet steaks (approx 250 per serving)
- Chimichurri as needed Recipe
- 500 Grams Water, for steaming
- Extra Virgin Olive Oil (EVOO) for searing BUY
- 6-8 Tablespoons Roasted Capsicum Puree to serve Recipe
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.
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.
Steam 15 minutes/100°C/ speed 4.
Meanwhile heat a grill/griddle pan or barbecue grill to a very high temperature with no oil.
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.
Wrap in foil and rest the steaks for about 5–8 minutes.
Serve with plenty of the Chimichurri sauce and the Roasted Capsicum Puree.
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