Flank Steak with Chimichurri Recipe

For the Sous Vide Flank Steak

Preheat a water bath to 131°F (55°C).

Salt and pepper the flank steak then coat with the thyme and garlic powder. Place the flank steak in a sous vide pouch then seal. Cook the flank steak for 5 to 10 hours.

Once cooked, remove the flank steak from the sous vide pouches and pat dry. Lightly salt the outside of the steak then quickly sear or grill over high heat until the meat is just browned. Cut into thin slices.

For the Chimichurri

Combine the red wine vinegar, lime juice, olive oil, and xanthan gum in a blender or food processor and process until combined well. Add the remaining ingredients and process just to combine, you still want larger pieces of the ingredients in the chimichurri. Pour the chimichurri into a container and reserve until serving.

To Assemble

Make a small pile of the cucumber, carrots, and cherry tomatoes. Place a few slices of flank steak over it. Top with the chimichurri and some parsley, then serve.