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Grilled Steak with Camellia Oil Salsa

Grilled Steak with Camellia Oil Salsa

Grilled Steak with Camellia Oil Salsa

(Makes 4 servings) 


¼ cup soy sauce
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon hoisin sauce
1 tablespoon Camellia oil
½ teaspoon ground black pepper
1 tablespoon minced ginger
1 tablespoon minced garlic
1 lb steak (such as flank, New York strip, rib-eye or tri-tip)

Camellia Oil Salsa
1 cup parsley leaves
1 cup cilantro leaves
1/3 cup cubed avocado
Zest from half a lemon
½ cup fresh lemon juice
¼ cup capers
1 clove garlic, minced
2 tablespoons Ponzu sauce
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/4 cup Camellia oil


  1. Combine all marinade ingredients and steak in a re-sealable plastic bag*. Push out excess air from the bag and seal bag securely.
  2. Set sous vide temperature to 125 o F. Lower sealed bag into a large pot of water, making sure steak is completely submerged. Cook for a minimum of 1 hour.
  3. After 1 hour, remove steak from the bag and pat dry with paper towels. Cook steak on a hot grill and sear until well browned, turning once to brown both sides. Remove steak from grill; cover loosely with foil and let rest for a minimum of 10 minutes.
  4. Meanwhile, prepare salsa: Combine all salsa ingredients in a food processor. Pulse to finely chop.
  5. To serve, slice beef across the grain into ½ inch-thick pieces. Spoon salsa over beef or serve on the side.
  6. Note: *Make sure to use BPA-free bags. Gallon-sized bags work well for this recipe.

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