Ginger Soy Sous Vide Tri Tip with Asian Chimichurri

Cooking tri tip sous vide allows it to get ultra tender and juicy and comes out absolutely perfect.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 15

Total Time 2 20

Servings servings

Calories 448kcal

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.
Use a vacuum sealer or the water displacement method (see post above for instructions) to seal the bag.
Cook the trip tip in the water bath for 2 to 2 ½ hours. Remove and immediately place in an ice bath for 10-15 minutes to cool it and keep it from overcooking.
Remove the tri tip from the bag and pat dry. Season lightly with salt and pepper on both sides.
Heat a large skillet or griddle over high heat until it is smoking.
Place the tri tip on and cook for 1 minute a side, until a crust forms on each side.
Remove, slice against the grain and serve with Asian chimichurri.

Combine all ingredients except olive oil in a food processor and pulse until a paste forms and ingredients are well combined.
Stir in the olive oil and serve with the trip tip.

Cooking at 129F degrees results in a medium rare steak. To cook to medium, use 134F degrees. However, 129F degrees provides the best results.
To make the chimichurri spicier, add an additional 1-2 Thai chilies.
If your tri tip is frozen, just add 1 hour to the cook time.
Cook the steak up to 4 hours for a more tender melt-in-your-mouth texture.
Placing the meat in an ice bath after taking it out will prevent it from overcooking when searing it.
You can reheat this tri tip in the microwave, just be careful to to overcook it. Do 30 seconds at a time until warm.
You can also heat a water bath to 130 degrees and place the steak (in a freezer bag) in a cook for 10-15 minutes until heated through.