Sous vide steak with bean puree and chimichurri (Diabetes, TM6)

Sous vide steaks

• 4 beef fillet steaks (100 g each, 3 cm thickness)
• ½ tsp ground black pepper
• 4 garlic cloves
• water, to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice (approx. ½ lemon - see Tips)

Chimichurri sauce

• 20 g fresh parsley, leaves only
• 2 sprigs fresh oregano, leaves only
• 1 garlic clove
• ¼ tsp dried chilli flakes
• 15 g red wine vinegar
• 20 g water
• 10 g Dijon mustard
• 2 tbsp extra virgin olive oil
• 2 pinches ground black pepper

Bean puree

• 800 g canned cannellini beans, no-added salt, rinsed and drained
• 20 g lemon juice
• 100 g water
• 2 pinches ground black pepper
• 1 tbsp extra virgin olive oil, to fry

To Serve

• 150 g fresh baby spinach and rocket mix
• 50 g red onion, thinly sliced