Sous Vide Hanger Steak with Chimichurri Sauce
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 130°F (55°C).
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.
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.)
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.
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.
Slice the steak thinly against the grain and serve with the chimichurri sauce.