Sous Vide Grilled Ribeye with Salsa Criolla recipe, cooked to perfection sous vide, seared on the grill, and topped with Brazilian salsa criolla.
What you will need
Sous Vide setup (I used my SousVide Supreme Demi, but see the related posts for the bubba beer cooler version.)
Grill (I love my monster Weber Summit.)
Author: Mike Vrobel
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Category: Sous Vide
1 ribeye steak, (1 inch thick, about 10 ounces)
Coarse sea salt (I use La Baleine coarse sea salt)
2 mini-sweet red peppers, seeded and minced (or 1/2 of a red bell pepper)
2 min-sweet yellow peppers, seeded and minced (or 1/2 of a yellow bell pepper)
1 Green onion, root end trimmed, green and white parts minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Of course, you can cook for more than one – add as many steaks as you can fit into your sous vide water bath.
No sous vide? No worries; This recipe is perfect for beer cooler sous vide, with zip-top freezer bags, hot water, and a beer cooler.