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Written by Jason Logsdon
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 shish*to peppers to fill out the meal and keep it from getting too heavy. 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 would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. 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! 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.
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Chuck Steak with Asparagus and Shish*to Peppers Recipe
Ingredients for Chuck Steak with Asparagus and Shish*to Peppers
For the Chuck Steak
For the Asparagus
To Assemble
Cooking Instructions for Chuck Steak with Asparagus and Shish*to Peppers
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 shish*to 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 shish*to pepper.
Nutritional Information for Chuck Steak with Asparagus and Shish*to Peppers
- Calories: 427
- Fat: 23g
- Protein: 50g
- Carbohydrate: 7g
- Fiber: 2g
- Sugar: 3g
- Cholesterol: 150mg
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All tags for this article:Sous Vide, Sous Vide Beef , Sous Vide Chuck Roast, Sous Vide Steak
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 co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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