Ttukdak Hyung's Chamnamul Chimichurri Steak

• Thick steak cut beef, as needed
• Salt, to taste
• Pepper, to taste
• Steak seasoning, to taste
• Olive oil, generous amount
• A handful of chamnamul
• 1/2 onion
• 1/3 zucchini
• 1/2 green onion
• 2-3 white mushrooms
• 5-6 cloves whole garlic
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp minced garlic
• A pinch of seasoned salt
• A pinch of crushed pepper

Recipe 🍳

Cooking tips 💡

• When sealing the zipper bag, slowly submerge it in water; the water pressure will naturally and completely push out the air.
• When cooking the garnish vegetables, use a torch to lightly char the surface; this adds deep smoky flavor reminiscent of restaurant cooking.
• The chamnamul chimichurri sauce balances the rich flavor of the meat, so it is recommended to make plenty to serve on the side.

Recommended for 🙋

• ⭐Those who want to enjoy perfectly cooked, tender sous-vide steak at home without any failures.
• ⭐Those preparing an elegant Western-style home party or anniversary menu to pair with wine.
• ⭐Those who want to make a unique, tangy and spicy Korean-style herb sauce for meat.