A good chimichurri is a perfect topping for steak, especially a more mild one like sous vide top round. I combined them with a light tomato salad, making this a perfect late summer meal.The sous vide top round was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. Top round can be a fickle cut, and the timing really depends on the quality of the cut, and how it was raised. Some people swear by top round cooked for under 12 hours, others find up to 3 days is ideal. It's really a matter of getting to know the specific type of cut your butcher or grocery store usually carries. If you want more tips for cooking top round, I recommend this thread in our facebook group.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
The chimichurri sauce is fastest when made in a blender, but some people like to hand chop the herbs for a little more control.
It is important to use high quality tomatoes for the tomato salad. It's a very simple dish so the flavors of the tomato will really shine.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag into the water bath and cook for 2 to 3 days, until tenderized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine all the ingredients in a blender or food processor and process until pureed together.
Add the garlic and vinegar to a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.
Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices.
Place a spoonful of the tomato salad on a plate and top with several slices of the top round. Spoon chimichurri sauce on top and sprinkle with the basil. Drizzle with olive oil then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!