Sous Vide Hanger Steak with Chimichurri Sauce

By á-168492

Ingredients

• Chimichurri Sauce:
• Active Time: 15 minutes
• Total Time: 4.25 hours
• Temp: 130°F (55°C)
• Finishing step: Sear in a pan or on a hot grill.
• 1 hanger steak (aka hanging tender), about 1.5 pounds, trimmed, middle sinew removed, and
• cut into two long pieces
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 bunch fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 small shallot, minced
• 1 jalapeño, seeded and finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons red wine vinegar
• 1 lemon, juice and zest
• 1/4 cup extra-virgin olive oil

Details

Adapted from blog.anovaculinary.com

Preparation

Step 1

Steak:
Set the Anova Sous Vide Precision Cooker to 130°F (55°C). Seal the steak and cook for four hours.

Remove the steak from the bag and pat dry. Rub with olive oil and season liberally with salt and pepper. Heat your grill, grill pan, or cast iron skillet to high (600-700 degrees). Sear on each side, about 1-2 minutes total.

Chimichurri:
Mix all ingredients; serve. This can be covered and refrigerated for up to four days.