Sous Vide Steak with Chimichurri Sauce and Grilled Scallions

Ingredients

• 2 steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup fresh parsley leaves, finely chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 4 scallions, trimmed and halved lengthwise
• 2 tablespoons butter

Directions

1. Preheat immersion circulator in a large pot of water to desired temperature**.
2. Season steaks generously with salt and pepper. Place in sous vide bags along with 1/2 tablespoon of butter.
3. Seal sous vide bags using vacuum sealer and place in water bath for 1-2 hours.