**Perfect Grilled Steak with Chimichurri Salsa and Sous Vide Method**

To elevate your grilled steak game, try using a quarter cup of red wine vinegar, crushed oregano, little black pepper, salt, and olive oil to create a marinade. This combination will add depth and complexity to your steak. As you can see, the ingredients are ready to go.

The next step is to prepare the grill for cooking. Since I'm using a sous-vide machine, I'll cook my steak at 131 degrees Fahrenheit for two hours. If you don't have a sous-vide machine, you can always grill the steak in a pan on medium-high heat. However, if you want perfection and precision, the sous-vide method is the way to go.

Now, let's talk about the importance of proper cuts of meat. I recently purchased a beautiful piece of ribeye from my butcher, who split it in half for me. I then removed the tougher pieces, leaving just the top and bottom for cooking. The vacuum-packed package ensures that the meat stays fresh and juicy during the cooking process.

To add flavor to our steak, we can season it with salt and pepper on both sides. For a more unique twist, you can also try using different spices or herbs like thyme or rosemary. I'll use a combination of olive oil, garlic, and lemon juice to create a flavorful crust on the steak.

Next, let's prepare the sausage dish that will accompany our grilled steak. I'm using Italian sausage, white beans, shallots, garlic, and some red pepper flakes for added heat. The key is to cook the sausage slowly over low heat, allowing the flavors to meld together. Then, add in some chopped grape tomatoes and a cup of water to create a rich and savory sauce.

Now that our steak is cooked and our sausage dish is ready, it's time to plate everything together. I'll slice the steak against the grain, using a sharp knife to ensure that it stays juicy. The chimichurri salsa will add a tangy and herby flavor to our dish, while the sausage and white beans provide a hearty and comforting element.

To finish off this article, let's talk about the benefits of using different cooking methods. Sous-vide cooking is a game-changer when it comes to achieving perfect doneness every time. No more overcooked or undercooked meat – just perfectly cooked steak, every time. And with the right combination of ingredients and techniques, you can create a dish that's truly fit for a king.

In conclusion, this grilled steak recipe with chimichurri salsa is a must-try for any meat lover. With its perfect doneness, flavorful marinade, and rich sauce, it's sure to become a favorite in your household. So go ahead, give it a try, and experience the joy of cooking with sous-vide technology. Your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enwelcome back to another show chávez's Josi today I want to do barbecue style it's summer everybody's going out in barbecuing everybody's going out and grilling I'm gonna show you how to grill inside I prepare your piece of meat perfectly we're still being a nice piece of minute roast I'll tell you exactly in a minute how we prepare that at 131 degrees four or five hours don't worry about it I'm gonna finish this in a cast-iron pan it's gonna be YUM I'm gonna make a nice chimichurri salsa I'm gonna plate this together with a nice being and sausage concoction I have a wine that I was gonna appear together with my dish I'm gonna start early my name is Josie rice and I have lots of passions I love to cook feed psycho and give back to the community at age 23 I settled in Lakewood New Jersey and opened my first restaurant a Shabbos take out these days I'm focused on my new causa gourmet fascinate the foodies teacher offensive and like our slogan cents not fast food good food fast javis is really special to me follow me along as I cook up a storm welcome to my show Shabbos with Jesse let's stop with the chimichurri I have a lot of parsley right here run into my blender we here to have a little bit of cilantro picks up the pace I'm gonna let the blender do the rest I'm gonna add some garlic a little bit of red wine vinegar get them red wine vinegar one you see right here I have a quarter cup and dry oregano crushed red-pepper little black pepper some salt and a nice amount of olive oil this is ready watch this a little more oh wow perfect I'm gonna put this in the grilled steak just gonna take your regular grill steak to a whole nother level I mean a whole nother level I also want to add a little bit of lime like acidity of it a little flavor Jimmy Judy if you like more heat simple a little bit more crushed red pepper I'll give you a nice color as well Wow this is ready steak I'm always shopping okay so we have a meat so being since 7:30 in the morning it's three o'clock in the afternoon this is cooking at exactly at 131 degrees su v--'s is a French method of cooking any one of you that don't have a su V cooker you can always grill it for a little longer on your frying pan but if you want perfection and you have a savvy cooker let it cook for a couple hours on 131 degrees this will keep your meetings exactly pink in the inside now this piece to me let's talk about the pre Samhita firms for a second I took a minute roast I went to my butcher and I asked them to split it in half from there he took out that that piece that you can't eat that's it all out I have a top on the bottom I cut it in half I asked them to vacuum-pack it for me so I can actually boil it in sous-vide here it is let me show you what we can do with this piece of meat watch this salt we can go salt like this if you really want to be cool we can go let's do both sides first we're gonna do some pepper on this side this way or you wanna be really cool turn the roller do the same thing again oh you guys one side you can do this no when I believe that all right let's focus here comes my hot olive oil you hear that I'm gonna do this two minutes on each side that's it put this back on the fire exactly two minutes on each side we're almost done two minutes on this side two minutes on this side but just a little piece of rosary inside with some flavor I'm gonna add a little bit of garlic Here I am with my eight hot italian sausage that i want to prepare with together with my white beans let's chop this up again I'm gonna use that in my skillet this came Stiller they used my meat for try this right behind me I'm gonna use all the fats from the meats and all the flavors that I had from the rosemary and the garlic and that's gonna be part of my team sausage dish I'm slicing every single sausage in before and then I'm dicing I have some shallots right here as well watch this well that's gaining some color we're gonna add some garlic a little salt and pepper then I'm gonna add my white beans little bit of water meat still resting right here okay I don't want to touch it I want to let it rest I want to let it absorb all the flavors once I start cutting it off I cut it up when it's too hot it's gonna lose so much flavor I want to keep the flavor inside I'm not touching it I'm gonna let this sit for 15 to 20 minutes we're gonna dice up a few of these beautiful grape tomatoes there we go white beans hmm love that sound love it quite a cup of water I'm gonna let this reduce a little bit you have our beautiful dish sausage um beans I got this piece of meat to be being Savina to like five and a half hours ham fried add salt and pepper nothing else made this delicious chimichurri salsa right here I have right behind me cooking that sausage bean fricassee wherever you want to call it I'm gonna slice the steak I didn't see the inside yet you'll see that this will be perfectly pink in the inside plate it eat it taste it and get you beautiful look at this it's got a beautiful view of Europe now let's start plating this thing this is my sausage from beans there we go look at this here comes the chimichurri this is where this wall comes in right what so do so just drive it from the tree hmm in the sausage sous vide steak fresh chimichurri yeah everything coming together piece let me know how it came out you know me come into the restaurant let me know don't text me I'm not interested comments in a restaurant spend a few shekels spend a few dollars and then let me know how good your dish was thank you copy for this recipe so many other recipes there's so many other delicious recipes but when you're on the creative recipes so many other good recipes kosher calmwelcome back to another show chávez's Josi today I want to do barbecue style it's summer everybody's going out in barbecuing everybody's going out and grilling I'm gonna show you how to grill inside I prepare your piece of meat perfectly we're still being a nice piece of minute roast I'll tell you exactly in a minute how we prepare that at 131 degrees four or five hours don't worry about it I'm gonna finish this in a cast-iron pan it's gonna be YUM I'm gonna make a nice chimichurri salsa I'm gonna plate this together with a nice being and sausage concoction I have a wine that I was gonna appear together with my dish I'm gonna start early my name is Josie rice and I have lots of passions I love to cook feed psycho and give back to the community at age 23 I settled in Lakewood New Jersey and opened my first restaurant a Shabbos take out these days I'm focused on my new causa gourmet fascinate the foodies teacher offensive and like our slogan cents not fast food good food fast javis is really special to me follow me along as I cook up a storm welcome to my show Shabbos with Jesse let's stop with the chimichurri I have a lot of parsley right here run into my blender we here to have a little bit of cilantro picks up the pace I'm gonna let the blender do the rest I'm gonna add some garlic a little bit of red wine vinegar get them red wine vinegar one you see right here I have a quarter cup and dry oregano crushed red-pepper little black pepper some salt and a nice amount of olive oil this is ready watch this a little more oh wow perfect I'm gonna put this in the grilled steak just gonna take your regular grill steak to a whole nother level I mean a whole nother level I also want to add a little bit of lime like acidity of it a little flavor Jimmy Judy if you like more heat simple a little bit more crushed red pepper I'll give you a nice color as well Wow this is ready steak I'm always shopping okay so we have a meat so being since 7:30 in the morning it's three o'clock in the afternoon this is cooking at exactly at 131 degrees su v--'s is a French method of cooking any one of you that don't have a su V cooker you can always grill it for a little longer on your frying pan but if you want perfection and you have a savvy cooker let it cook for a couple hours on 131 degrees this will keep your meetings exactly pink in the inside now this piece to me let's talk about the pre Samhita firms for a second I took a minute roast I went to my butcher and I asked them to split it in half from there he took out that that piece that you can't eat that's it all out I have a top on the bottom I cut it in half I asked them to vacuum-pack it for me so I can actually boil it in sous-vide here it is let me show you what we can do with this piece of meat watch this salt we can go salt like this if you really want to be cool we can go let's do both sides first we're gonna do some pepper on this side this way or you wanna be really cool turn the roller do the same thing again oh you guys one side you can do this no when I believe that all right let's focus here comes my hot olive oil you hear that I'm gonna do this two minutes on each side that's it put this back on the fire exactly two minutes on each side we're almost done two minutes on this side two minutes on this side but just a little piece of rosary inside with some flavor I'm gonna add a little bit of garlic Here I am with my eight hot italian sausage that i want to prepare with together with my white beans let's chop this up again I'm gonna use that in my skillet this came Stiller they used my meat for try this right behind me I'm gonna use all the fats from the meats and all the flavors that I had from the rosemary and the garlic and that's gonna be part of my team sausage dish I'm slicing every single sausage in before and then I'm dicing I have some shallots right here as well watch this well that's gaining some color we're gonna add some garlic a little salt and pepper then I'm gonna add my white beans little bit of water meat still resting right here okay I don't want to touch it I want to let it rest I want to let it absorb all the flavors once I start cutting it off I cut it up when it's too hot it's gonna lose so much flavor I want to keep the flavor inside I'm not touching it I'm gonna let this sit for 15 to 20 minutes we're gonna dice up a few of these beautiful grape tomatoes there we go white beans hmm love that sound love it quite a cup of water I'm gonna let this reduce a little bit you have our beautiful dish sausage um beans I got this piece of meat to be being Savina to like five and a half hours ham fried add salt and pepper nothing else made this delicious chimichurri salsa right here I have right behind me cooking that sausage bean fricassee wherever you want to call it I'm gonna slice the steak I didn't see the inside yet you'll see that this will be perfectly pink in the inside plate it eat it taste it and get you beautiful look at this it's got a beautiful view of Europe now let's start plating this thing this is my sausage from beans there we go look at this here comes the chimichurri this is where this wall comes in right what so do so just drive it from the tree hmm in the sausage sous vide steak fresh chimichurri yeah everything coming together piece let me know how it came out you know me come into the restaurant let me know don't text me I'm not interested comments in a restaurant spend a few shekels spend a few dollars and then let me know how good your dish was thank you copy for this recipe so many other recipes there's so many other delicious recipes but when you're on the creative recipes so many other good recipes kosher calm\n"