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I'm a huge fan of steak, but sometimes I don't want to kill myself with a really heavy meal. Serving the steak with a lot of vegetables is a great way to lighten it up and add a lot of flavor. This sous vide chuck steak recipe combines the steak with some asparagus, cherry tomatoes and shishito peppers.
This recipe showcases how a low temperature and long cooking time can really transform a cut of meat with sous vide. Compared to a traditional chuck cooked at a high temperature, this is cooked at 131°F (55°C) for 36 to 60 hours, resulting in a meltingly tender meat that tastes similar to prime rib or ribeye. You can follow this recipe for many other tough cuts of meat, such as short ribs, top and bottom round, or shank, just adjust the timing in-line with what is in the cooking times.
I really love how shishito peppers taste, with a mild but still spicy flavor. They don't have many seeds and are great to eat with your hands.
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Preheat a water bath to 131°F (55°C).
If the chuck is large, cut it into 1.5" to 2" slabs (38mm to 50mm) then trim off any excess fat or connective tissue.
Combine all the spices in a bowl and mix well. Lightly coat the chuck slabs with the spices then place in a sous vide bag. Seal the bag and cook for 36 to 60 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Trim the bottom off of the asparagus and cut the cherry tomatoes in half.
Heat some olive oil in a pan over medium heat. Place the asparagus and garlic in the pan and cook until the asparagus becomes tender. Add the cherry tomatoes then remove the vegetables from the heat.
In a hot pan, sear the shishito peppers until they just start to brown, turning to all sides get color and they begin to become tender.
Remove the cooked steak from the bag and dry the meat well. Salt the chuck and then quickly sear it. Cut the chuck into serving-sized portions.
Place a few spoonfuls of the tomatoes and asparagus on a plate then top with the steak. Sprinkle some sage and sea salt over the dish then top with a seared shishito pepper.
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