Sous Vide Hanger Steak with Peach Salsa

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Written by Jason Logsdon

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.

Hangar steak peach salsa

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide hanger steak with peach salsa recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Hanger Steak with Peach Salsa

  • Published: April 03, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 3 Hours
  • Cooks: 131°F (55°C) for 2 to 3 hours
  • Serves: 4 to 8

Sous Vide Hanger Steak with Peach Salsa Ingredients

For the Hanger Steak

2 pounds hanger steak (900g)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
Salt and pepper

For the Peach Salsa

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

To Assemble

Peach slices
Cilantro leaves

Sous Vide Hanger Steak with Peach Salsa Instructions

For the Hanger Steak Steak

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.

For the Peach Salsa

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.

To Assemble

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.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Beef, Dish, Fruit, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Hanger Steak, Sous Vide Recipes, Sous Vide Steak , Steak

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.
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