By now you are probably aware of my steak and eggs obsession. Almost every weekend I make some variation of this american classic. Practice makes perfect? I hope so! Also, if you’ve been keeping up with this blog you are probably also aware of sous vide cooking being a common theme here. I love cooking sous vide, specially meats, tough or tender cuts. Anyways, here we go, let’s cook some breakfast!
1 parsley bunch
1 cilantro bunch
1 garlic clove
4 dried arbol chiles, seeds and all. Snap off the woody bits.
1/3 C Olive oil
1/4 C White wine vinegar
salt to taste.
Add all the ingredients to a food processor. I prefer using a food processor over a blender. There’s a couple of reasons. I like a chunky chimichurri finish. The blender tends to yield a more creamy one. Up do you… but the second reason is more important. A blender can have an effect on the taste of olive oil. If the speed is too high, the oil can actually develop an off bitter taste. It’s really weird. Not sure why this happens. Mechanical reasons? Oxidation? If you want me to name a third reason I wouldn’t use the blender, it warms up the sauce after extended periods of blending action. I don’t like that either. I like to keep the sauce at room temperature or colder.
If you are concerned with the cilantro amount because yes, I agree, there’s a ton of it… same with parsley… I would encourage you do give this sauce a chance. It’s amazing what vinegar can do to “cook” off those strong herbaceous notes and leave you with an absolutely beautiful taste. Same thing happens to garlic. Don’t you worry about that nasty raw garlic kick. Vinegar is here to tame all these beasts and deliver a dressing that is famous all over the world. And for a good reason.
One last thing to consider. Chimichurri benefits from being stored in the fridge, giving the vinegar time to work its magic on the ingredients.
1 piece of tenderloin centre cut or the whole thing if you have a big party.
2 salt to taste.
If you have sou vide gear, this is a no brainer. Vacuum seal the meat with a pinch or two of salt. Cook in the water bath for 1 hour at 52C or 125F. Medium rare. Remove from the bag. Dry the meat with paper towels. Sear the meat in hot oil (375F-400F). Allow to rest for at least 10 minutes before slicing or store in the fridge overnight and serve as cold cuts the next morning which is what I did.
If you’re cooking the steak the traditional way. Sear the steak just like you would a sous vide one. Have the oven ready at 350F. Once seared, place the steak in the oven and using a thermometer bake until the core temperature reaches about 50C or 122F. Carry-over heat will finish the job. Allow the meat to rest for about 15 minutes. It’s a thick cut, it needs time to relax.
1 or 2 eggs. Cage free, organic, all those good things.
salt and pepper to taste.
Cooking an egg is extremely simple if you have a nonstick skillet and a bit of patience because if there’s something that helps cooking eggs is low heat and a bit of time. If the eggs are cold form the fridge the patience required increases by… I don’t know… 20%. Place your nonstick skillet on low heat. Add a bit of olive oil. You can add the egg(s) straight away, don’t need to wait for the pan to heat up btw. If you don’t have a nonstick, don’t be troubled and check out my post on cooking with regular pans and how to make them nonstick.
If you don’t like sunnies, and prefer a yolk that’s more set, then cover the skillet. Takes about 7-10 minutes for sunnies, and a bit less for other styles of eggs. Just keep an eye on them.
Slide those eggs right off that skillet and onto a plate. Cut a few slices of the meat and place them next to your eggs. Now, drizzle the churri over those eggs. If the sauce was stored in the fridge overnight you might need to stir it a bit to loosen it up a bit since the evoo is cold or allow it reach room temperature. That will do it.
Happy October 1st! See you soon.
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