Sous Vide Rib-Eye Steak with Chimichurri Recipe - Great British Chefs

Ingredients

• 2 rib-eye steaks, bone-in
• 1 sprig of rosemary
• 1 garlic bulb
• 1 garlic clove
• 1 lemon
• olive oil
• kosher salt
• black pepper
• 135g of horseradish, grated
• 60g of sour cream
• 60g of double cream
• 1 1/2 tsp Dijon mustard
• 89g of white wine vinegar
• 3/4 tsp salt
• 35ml of red wine vinegar
• 35ml of water
• 4 garlic cloves
• 1 tbsp of salt
• 1 tsp chilli flakes
• 1 tsp black pepper
• 235ml of olive oil
• 1/2 bunch of parsley
• 1 1/2 tsp oregano
• 1/2 sprig of rosemary
• 1 handful of rocket
• extra virgin olive oil
• salt
• pepper