Sous Vide Hanger Steak with Chimichurri Sauce

Hanger steak is often our go-to cut of beef. It’s a great value and it’s incredibly versatile. We eat it grilled with salt and pepper, on sandwiches, in tacos, on flatbreads with gorgonzola, and the list goes on. Now that we have the Anova Sous Vide Precision Cooker to play with, we can cook it perfectly every time. For our first go-round, we made Sous Vide Hanger Steak with Chimichurri Sauce — an Argentinian green sauce made with fresh herbs, garlic, vinegar, and oil. This impressive hanger steak preparation is a great recipe to have in your back pocket for a dinner party, as it will always please your guests (as long as they’re not vegetarians).

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 130F / 54.4C

Ingredients

• 1 (1 1/2-pound) hanger steak, trimmed, middle sinew removed, and cut into two long pieces
• Kosher salt and freshly ground black pepper
• 1 bunch fresh parsley, finely chopped
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced
• 3 tablespoons red wine vinegar
• 1 jalapeño, seeded and finely chopped
• Zest and juice of 1 lemon
• 1 clove garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (55°C).
2. Season the steak with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 4 hours.

Finishing Steps

1. While the steak is cooking, prepare the chimichurri sauce: Combine the parsley, 1/4 cup olive oil, shallot, vinegar, jalapeño, lemon zest and juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Mix well and refrigerate until serving. (Sauce can be made up to 4 days ahead.)
2. When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels. Coat with 1 tablespoon olive oil.
3. Heat a grill, grill pan, or cast iron skillet to high (600-700 degrees). Add the steak and sea until well-browned, 30 seconds to 1 minute per side. Transfer to a cutting board and let rest for 5 minutes.
4. Slice the steak thinly against the grain and serve with the chimichurri sauce.