Hanger steak salad

Sous vide Hanger steak and Spring Mix salad to die for! Balsamic Vinaigrette Reduction and Olive oil with Baby heirloom tomato.

Author

Mike Ramos

Life time home cook from an early age. Anova changed the game and made my life a whole lot easier especially when feeding crowds!

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 129F / 53.9C

Ingredients

• 1 hanger steak approx 16oz or better
• Course salt and pepper to taste
• Spring mix salad
• Baby heirloom tomatoes
• Balsamic vinaigrette reduction
• Avocado oil for binder

Directions

1. Lightly oil your hanger and be generous with the salt and pepper. Vacuum seal or use the water displacement method to airlock steak in your bag. Drop the precious into the 129 degree drink and wait for magic to happen.
2. Carefully remove your hanger and pat it really dry.

Finishing Steps

1. Prepare your plate with spring mix, halved baby heirlooms and that beautiful balsamic vinaigrette! Preheat skillet and make sure it’s scorching hot before adding oil, duck fat or bacon fat in the pan to sear. For this sear I used avocado oil which has a really high burn point.