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It is only recently that I've been experimenting with different types of succotash. I really like the combination of beans and corn with a little citrus and spice added. It's a great summer dish but can also be gratifying in winter. Here I use a sous vide hanger steak, which is a beefy, flavorful cut of meat that I really enjoy.
This recipe showcases how simple it is to cook a tender cut of steak with sous vide. I use hanger steak in this example, but it works equally well with other tender steaks such as filet, ribeye, or strip steak. Unless you are pasteurizing them, the steak only needs to be heated through because the cut is already very tender. For most cuts this will be 2 to 4 hours, depending on the thickness. You can refer to the cooking by thickness for specifics, though going an hour or so longer will not adversely affect the meat.
In this recipe you can also use cuts of medium-toughness such as sirloin or flank steak, though because they are a little tougher, you can increase the time they cook for a more tender steak.
I pair it with a simple succotash, but you can use any sides you traditionally like to serve with sous vide steak.
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Preheat a water bath to 131°F (55°C).
Lightly salt the hanger steak then sprinkle with the steak seasoning. Place the steak in a sous vide bag then seal the bag and cook for 2 to 4 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.
Heat some olive oil in a pan over medium-high heat. Place the red onion in the pan and cook until it starts to soften. Add the garlic and poblano peppers and cook until the poblano pepper is tender. Add the corn and lima beans and cook until the lima beans are tender. Add butter and let it melt. Juice the lime into the pan and mix well to combine.
Remove the cooked steak from the bag and dry the meat well. Quickly sear the steak then cut it into serving sections.
Place a few spoonfuls of succotash on a plate then top with the steak. Sprinkle with some fresh basil, then lightly salt.
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