Ginger Soy Sous Vide Tri Tip

Asian Chimichurri

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>>>