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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 32. Ingredients Method Chimichurri 1. Combine all ingredients in a bowl and season to taste. If the sauce is too thick, add a little water to thin the sauce. Sous-vide steak 1. Place the steaks, onion and 2 tablespoons of the chimichurri into a large vacuum sealing bag. 2. Place the bag into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. 3. Place the sealed bag onto a rack in the steam oven and Sous-vide at 54°C for 1 hour. To serve 1. Preheat a griddle plate or large frying pan on high heat, induction setting 8, for 5 minutes or until very hot. 2. Remove the steaks from the bag, discard onions and pat steaks dry with paper towel. 3. Sprinkle salt on both sides of the steaks. 4. Place the steaks on the preheated griddle plate and cook for 1-2 minutes on each side, or until the steaks are well browned. 5. Remove the steaks from the griddle plate, season with salt and rest for 3 minutes before slicing. 6. Add the parsley to the remaining chimichurri. 7. Sprinkle the steaks with more salt and serve with the chimichurri. Steak sous-vide guide 49°C – Rare 54°C – Medium-rare. This is our preferred temperature for this dish. 57°C – Medium 63°C – Medium-well 69°C+ – Medium-done Hints and tips • Sous-vide is a great technique to cook your meat to your preferred doneness. Then sear to create a caramelised crust for flavour. • Chimichurri can be used as a marinate and as a sauce. • The steak can be sous-vide ahead of serving. Bring the steak to temperature in the steam oven on Sous-vide at 54°C for 10 minutes before searing. • This steak is made in the traditional “Porteño” (port) style of Argentina. Chimichurri ¼ cup finely chopped parsley leaves and stems (approximately ¼ bunch) 4 garlic cloves, finely chopped ½ long red chilli, finely chopped 1 ½ tbsp dried oregano 1 tsp sweet paprika 1 lemon, zested 250 ml (1 cup) extra virgin olive oil 2 tbsp sherry vinegar 1 tbsp salt flakes Salt flakes and pepper, to taste Sous-vide steak 4 thick sirloin steaks, approximately 200 g each 1 brown onion, thinly sliced To serve Salt flakes, to taste ½ bunch parsley leaves, finely chopped Appliance / Function Vacuum sealing drawer, Sous-vide and Induction Miele accessories Griddle plate and Vacuum sealing bags Serves 4 Preparation time 15 minutes Cooking time 1 hour 5 minutes Bife Porteño steak with chimichurri Scan the QR codes below to discover more meat recipes using the sous-vide function Quinoa poké bowl with sous-vide maple salmon Lamb rump shawarma with tomato and tea sauce Sous-vide eye fillet, cauliflower puree and salad