Sous Vide Hanger Steak
2
Cooked low and slow for perfect tenderness, then quickly seared for a flavorful crust. Served with fresh mixed greens and a simple vinaigrette, it’s an easy, balanced meal with restaurant-quality results.
Ingredients
- 12 oz hanger steak
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder, optional
- 1 tbsp neutral oil, avocado or vegetable, for searing
Salad Mix
- 2 cups spring mix
- ¼ medium red onion, thinly sliced
- ½ cup cucumber, sliced
- ½ cup cherry tomatoes, halved
Salad Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, finely grated
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Equipment
- Sous Vide Cooker
Instructions
Sous Vide Steak
- Set the sous vide cooker to 130°F and allow the water to fully preheat.
- Pat the hanger steak dry with paper towels. Season both sides generously with salt, pepper, and garlic powder if using.
- Vacuum seal the steak in a bag and submerge it in the water bath. Cook for 1 hour.
- Remove the steak from the bag and pat dry thoroughly.
- Heat a skillet over high heat until very hot. Add oil and heat until just smoking.
- Sear the steak for 15–30 seconds per side, until a deep brown crust forms.
- Slice thinly against the grain and serve immediately. No resting required.
Salad
- In a bowl, whisk together olive oil, red wine vinegar, grated garlic, salt, and pepper.
- Toss the spring mix, red onion, cucumber, and tomatoes with the dressing.
- Plate the sliced steak over the salad and serve.
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