Ginger Soy Sous Vide Tri Tip
Process chimichurri ingredients
Heat the water bath to 129F degrees
Season the trip tip with salt and pepper and place in a vacuum sealed (or thick freezer bag) bag with the soy sauce, crushed garlic and ginger slices.
Cook for 2-2 1/2 hours.
Remove the tri tip from the bag and pat dry. Season lightly with salt and pepper on both sides.
Sear for 1 minute per side on a hot pan.
Slice against the grain. Serve with chimichurri.
Full recipe>>> wenthere8this.com/sous-vide-tri-tip