Sous Vide Bavette Steak with Salsa Verde
Grilled, pan roasted, or sous vide bavette makes for a richly marbled, flavorful steak. Serve them with a spicy salsa verde for a perfect summer entree.
Servings: 4 People
Cost: 20
Equipment
- 1 sous vide
- 1 Large pasta pot for cooking the bavette sous vide
- 1 large saute pan or grill for browning the steaks
Ingredients
Salsa Verde
- 1 cup Italian parsley or another nuetral herb (I consider cilantro neutral here)
- 1 cup flavorful herbs like basil, oregano, lovage, etc
- 1 tablespoon chopped garlic
- Zest of one lemon
- Juice of 2 lemons
- Kosher salt and pepper to taste
- ¾ cups blended olive oil high quality
- ½ cup water
- ½ teaspoon crushed pepper flakes
Steaks
- 1.5 lb Bavette steak trimmed into 6 oz pieces
- Kosher salt and fresh ground black pepper to taste
Instructions
Salsa Verde
- Blanch the parley in boiling salted water, then shock in an ice bath. Squeeze the water from the parsley and chop roughly, then combine in the bowl of a highspeed blender and puree with the remaining ingredients except the oil and water. Process the mixture, drizzling in the oil to form and emulsion.
- Afterword, with the machine off, mix in the water to lighten the sauce. Season to taste, then transfer to a mason jar or other container and refrigerate.
- The sauce can also be made by mincing herbs and adding the rest of the ingredients, but sometimes I prefer to puree in the blender, especially if I’m short of time.
Steaks
- Season the steaks with salt and pepper, then allow to rest uncovered in the fridge for at least 1-2 hours, and up to 24 hours.
- You can cook the steaks in a pan, on a grill, or in a sous vide. Bring the steaks to room temperature before you cook them for an even doneness.
- Cook the steaks until 135 F, then allow to rest for 10 minutes in a warm place while you warm up a side dish. I like an oven set to warm.
- Slice the steaks against the grain and serve with the sauce on the side.