Sous Vide Hanger Steak with Chimichurri Sauce

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 130°F (55°C).

• Step 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

• Step 0

  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.)

• Step 1

  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.

• Step 2

  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.

• Step 3

  Slice the steak thinly against the grain and serve with the chimichurri sauce.

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