Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

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.

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.