rub that rubs gourmet spices - Mexican spice blend

Sous Vide Carne Asada with Chimichurri Sauce

Lori Ahrens
Time: 3 to 5 hrs
Temp: 131F
Serves: 6 to 8 ppl

2 to 2 1/2 pound of flank steak
Rub that RUBS Mexican blend
1 lime
12 soft corn tortillas

Chimichurri Sauce:
¼ cup Rice Vinegar
2/3 cup olive oil
½ cup chopped fresh cilantro
1 large clove of garlic chopped
2 small poblano peppers or 1 large diced
1 yellow banana pepper diced
1 shallot chopped
½ tsp ground cumin
½ tsp ground pepper
½ tsp kosher salt
Combine all the ingredients in a bowl and blitz with a hand immersion blender until smooth.

Remove any membrane or fat from the flank steak
Squeeze a whole lime on both sides of the flank steak
Rub a tbsp of rub that RUBS Mexican blend all over the flank steak
Vacuum seal and rest in the fridge for an hour or more
Heat the water bath to 131 F and emerge the flank steak completely under water
After 3 hrs remove the flank steak from the water bath and sear on the BBQ or griddle on high for 1 minute each side
Serve with warmed corn tortillas and Chimichurri sauce.
Corn tomato salsa:
½ cup corn niblets
1 diced seeded Roma tomato
1 shallot diced
½ cup fresh cilantro chopped
½ lime juiced
½ jalapeño chopped (more or less depending on how hot you like it)
Pinch of kosher salt
Combine all the ingredients a bowl and refrigerate until ready for the Carne Asada

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