Mint Chimichurri Sauce over a Black Pepper Crusted Sous Vide Boneless NY Strip Steak (served with Farro) - combine 1/2 cup of mint, 1/2 cup of parsley, 4 garlic cloves, 1/2 cup olive oil, 1/8 cup red wine vinegar, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 cup of red onion. Blend together in a food processor, add additional olive oil at the end and allow the flavors to meld for an hour.
For the steak, cover the steak liberally in salt and even more liberally in black pepper. Cool for 65 minutes at 129 degrees. Allow to rest and then sear in a cast iron pan with butter/oil for 1 minute and 15 seconds per side. Allow to rest and slice, pour Chimichurri over the steak and enjoy.