Sous Vide Hanger Steak with Peach Salsa
In summer I eat as many peaches as I can because during that time of year they are so sweet and juicy. This salsa is very simple to put together and it really highlights the flavor of the peaches while still complementing the steak. Make sure you are using fresh and ripe peaches to maximize the flavor of the salsa.
Hanger steak is an underutilized cut of meat. It is flavorful and tender like a ribeye but at about half the price. Because it is already tender you only need to cook it long enough to heat it all the way through, usually 2 to 3 hours. Once it's cooked, be sure to slice it across the grain to maximize the tenderness.
Sous Vide Hanger Steak with Peach Salsa Ingredients
2 pounds hanger steak (900g)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
Salt and pepper
3 peaches, diced
1/4 of a red onion, chopped
3 tablespoons lime juice
3 tablespoons orange juice
1 jalapeno pepper, diced
3 tablespoons chopped cilantro
1/2 of a red pepper, diced
2 tablespoons honey
Salt and pepper
Sous Vide Hanger Steak with Peach Salsa Instructions
At least 2 to 3 hours before serving
Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Trim any silver skin off the hanger steak. Salt and pepper the steak and then coat with the spices. Place the steak in a sous vide bag then seal. Cook the steak for 2 to 3 hours.
At least 75 minutes before serving
Mix all of the ingredients together in a bowl and let sit for at least an hour for the flavors to meld. This can be done up to a day ahead of time.
Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly sear it until the meat is just browned. Cut across the grain into thin slices.
Place the steak on a plate and top with the peach salsa and peach slices. Sprinkle the cilantro leaves on top then serve.
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.
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