Tip sirloin steak marinated in house-made chimichurri and cooked sous vide for twelve hours, then seared on the grill for a deep, smoky crust. The chimichurri brings together fresh parsley, oregano, garlic, and red chili flakes in a bright, herbaceous sauce that cuts right through the richness of the beef. Alongside, sautéed brown mushrooms and steamed snow peas add an earthy crunch. A smoked tabasco butter finishes the plate with a subtle, smoky heat that ties every element together.

Tip sirloin steak, brown mushrooms, snowpeas, green onion, fresh parsley, fresh thyme, garlic, butter, olive oil, sunflower oil, white vinegar, liquid smoke, TABASCO, dried oregano, red chili flakes, black pepper, kosher salt.

Milk, sulphites.