Weston 36200 Manual Del Usuario página 11

Sous Vide Steak with Chimichurri Sauce
STEAK
4 (1" to 1 1/2"-thick [2.5 to 3.8 cm]) boneless
steaks, such as tenderloin, strip, ribeye, or
porterhouse
Salt and coarse black pepper
Vegetable oil
1. Set circulator temperature to 132°F (56°C) for medium-rare and timer for 1 to 2 1/2 hours.
Adjust temperature if desired doneness is more rare or well-done.
2. Pat steaks dry with paper towels and season with salt and black pepper.
3. Place each steak in a heat-seal bag. Vacuum tightly and seal.
4. When water reaches set temperature, add steak to water bath and press timer
button to start timer.
5. Make chimichurri sauce. Using a food chopper or small food processor, chop onion,
garlic, and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt, and
peppers and process until blended. Add parsley and pulse until finely minced but not
pureed. Set aside.
6. When cooking time has ended, remove bags from water and open. Pat steaks dry with
paper towels.
7. In a large skillet on high, heat oil. Sear steaks on each side until well-browned, 30 to
45 seconds each side.
Sous Vide Egg Bites with Red Peppers and Feta
6 large eggs
1 tablespoon (15 ml or 12 g) sour cream
1/2 cup (122 g or 75 g) crumbled feta cheese
1/2 teaspoon (3 g or 2.46 ml) kosher salt
1/8 teaspoon (0.3 g or .6 ml) ground black pepper
1/8 teaspoon (0.2 g or .6 ml) dried crushed red pepper
1/4 cup (28 g or 59 ml) finely chopped roasted
red peppers
1. Set circulator temperature to 172°F (78°C) and timer for 1 hour.
2. In a blender or food processor, add eggs, sour cream, feta, salt, black pepper, and
crushed red pepper. Blend or process at medium speed until mixture is smooth, about
20 seconds.
3. Add the roasted red peppers and basil to the egg mixture and pulse briefly to combine.
4. Spray the inside of the jars with nonstick cooking spray.
5. Divide egg mixture evenly among jars. Seal jars with lids.
6. When water reaches set temperature, add jars to water bath and press timer
to start timer.
7. When cooking time has ended, remove jars from water and open.
8. If desired, remove egg bites from jars by gently sliding a butter knife around edge of
jar and inverting onto a serving dish. Egg bites may be placed under a broiler for a few
minutes if a browned surface is desired.
SERVES 4
CHIMICHURRI SAUCE
1/2 small onion, quartered
3 cloves garlic
2 tablespoons (6 g or 14.79 ml) fresh oregano leaves
3/4 cup (177 ml or 180 g) olive oil
3 tablespoons (44 ml or 44 g) red wine vinegar
3 tablespoons (45 ml or 45 g) lemon juice
1 teaspoon (6 g or 5.83 ml) salt
1/4 teaspoon (0.6 g or 1.23 ml) coarse black pepper
1/4 teaspoon (0.6 g or 1.23 ml) dried crushed red pepper
1 cup (5.3 g or 237 ml) lightly packed flat-leaf
(Italian) parsley
SERVES 6
2 tablespoons (5.3 g or 29.6 ml) finely chopped
fresh basil
Equipment needed:
6 (4-ounce) canning jars with lids
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