Sous Vide Tri-Tip with Cilantro Butter

1. 1

   Preheat a water bath to 135.

2. 2

   Season the tri-tip steak with the salt.

3. 3

   Transfer to a 1-gallon vacuum-pack bag and vacuum-seal.

4. 4

   Submerge the bag in the water bath and cook at 135 for 1 hour.

5. 5

   In a bowl, mix the shallot with the lime juice; let stand for 10 minutes.

6. 6

   Using a handheld mixer, beat in the butter, chipotle and cilantro at low speed until blended.

7. 7

   Light a grill or preheat a grill pan.

8. 8

   Remove the steak from the water; let stand in the bag for 10 minutes.

9. 9

   Remove the steak and pat dry.

10. 10

    Brush the grill with oil and grill the steak over high heat, turning once, until browned and crusty, 2 minutes.

11. 11

    Transfer the steak to a work surface; let stand for 5 minutes.

12. 12

    Thinly slice the meat and transfer to plates.

13. 13

    Serve the cilantro butter alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.