Sous-Vide Wagyu Tri-Tip with Parsley Pesto

set sous-vide machine to 135 degrees. Salt and pepper the tri-tip and seal in a food grade BPA-free bag.  Sous-vide the tri-tip for a minimum of 4 hours, remove and let rest. 

For the pesto, blend ¼cup of the olive oil and the two bunches of parsley in a food processor. Gradually add more olive oil to achieve your desired texture. 

Cut tri-tip to desired size, sear over medium-high heat in a cast iron pan, turning once until medium-rare, 5 minutes. Transfer to plates and keep warm, top with pesto and garnish with large-flake sea salt and fresh ground pepper. To step it up a notch, serve with rosemary black pearl rice with roasted acorn squash and crème fraiche.