Joe, the more i read here about some app's recipes the more relieved i become that i completely ignore them. There is a good reason Anova uses the word, "Precision", as in it is expected that users will be precise in their cooking. Have you considered that cooking with the Anova Precision Cooker may not be an appropriate instrument for you?
I keep going back to ensure i understand what you are cooking. A slice of cheap chuck steak about half an inch thick. Sometimes that cut is called a "Minute Steak", - as in sear-and-serve.
You appear to be concerned about avoiding food born illnesses. If so, why would you knowingly persist in unsafe cooking in the Food Danger Zone? I advise you to trust your girlfriend's good sense over the recipe, whatever its source. The generally accepted cooking temperature for the safe reduction of pathogens is 131F / 55C for 24 to 48 hours.