Disclosure: Some of the links in this post are affiliate links so if you click on the link and purchase the item, I will receive a commission.
View All Amazing Recipes Written by Jason Logsdon
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

I love sous vide chuck steaks, but to offset the fattiness they have I try to pair them with really light sides. This recipe uses sautéed asparagus and cherry tomatoes, along with shishito peppers to fill out the meal and keep it from getting too heavy.

Sous vide steak shishito peppers0204.jpg

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about chuck roasts from my How to Sous Vide Beef Chuck Roast article or view all my sous vide sous vide chuck roast articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Chuck Steak with Asparagus and Shishito Peppers Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 36 Hours
  • Cooks: 131°F (55°C) for 36 to 60 hours
  • Serves: 4

Ingredients for Chuck Steak with Asparagus and Shishito Peppers

Sous vide steak shishito peppers vert
  • For the Chuck Steak

  • 2 pounds chuck steak or chuck roast (900g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • For the Asparagus

  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 2 teaspoons diced garlic
  • To Assemble

  • 4 shishito peppers
  • 1/4 cup coarsely chopped fresh sage
  • Sea salt

Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Chuck Steak with Asparagus and Shishito Peppers

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.

For the Chuck Steak

Preheat a water bath to 131°F (55°C).

If the chuck is large, cut it into 1 1/2" to 2" slabs (38mm to 50mm) then trim off any excess fat or connective tissue.

Sous vide chuck steak mushrooms 11

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.

For the Asparagus

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.

To Assemble

In a hot pan, sear the shishito peppers until they just start to brown, turning until all sides get color and they begin to become tender.

Remove the cooked steak from the bag and dry it off thoroughly with paper towels or a dish cloth. Salt the chuck and then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the chuck into serving-sized portions.

Place a few spoonfuls of the asparagus and tomato mixture on a plate then top with the steak. Sprinkle some sage and sea salt over the dish then top with a seared shishito pepper.

Sous vide steak shishito peppers0195.jpg

Nutritional Information for Chuck Steak with Asparagus and Shishito Peppers

  • Calories: 427
  • Fat: 23g
  • Protein: 50g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Sugar: 3g
  • Cholesterol: 150mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

PT36H 4 Ingredients: 2 pounds chuck steak or chuck roast (900g)Snippet|meats_ingredient_really_like_beef 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground coriander 1 bunch asparagus 1 pint cherry tomatoes 2 teaspoons diced garlic 4 shishito peppers 1/4 cup coarsely chopped fresh sage Sea salt
5.0 stars - based on 1 reviews
I love sous vide chuck steaks, but to offset their fattiness I pair them with lighter sides. This recipe uses sauteed asparagus, cherry tomatoes and shishito peppers to fill out the meal.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.