Name: Sous Vide - Hanger Steak Fajitas
Prep time: 5 min
Cook time: 2 h
Yield: 4 serving
Cuisine: Modern
Ingredients: 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp chipotle pepper powder; 1-2 lbs hanger Steak; 2 tbsp canola oil; 2 onions (preferably Vidalia or sweet, sliced); 3 bell peppers (green and red, sliced); 1-2 poblano peppers (sliced); 1 tbsp soy sauce; 10 tortilla wrappers; sour cream

Sous Vide - Hanger Steak Fajitas

By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

When I worked at ESPN, we used to go out to get fajitas once a week. I love the soft tortilla wrapper, sizzling meat, and crisp peppers and onions. I still get them often when I’m visiting, but for a more regular fix I have to make my own. I usually have diced tomatoes, refried beans, Mexican rice, grated cheese, guacamole, and sour cream on the table when I’m serving these, but you can stick with any of the sides you enjoy.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

more than 2 hours

Cooking Technique

Sous Vide

Main Ingredient

Steak, Tortillas

Prep Time

5 minutes

Cook Time

2 hours

Servings

4 serving

Ingredients

For the Hanger Steak

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp chipotle pepper powder
1-2 lbs hanger Steak

For the Peppers and Onions

2 tbsp canola oil
2 onions preferably Vidalia or sweet, sliced
3 bell peppers green and red, sliced
1-2 poblano peppers sliced
1 tbsp soy sauce

To Assemble

10 tortilla wrappers
sour cream

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

more than 2 hours

Cooking Technique

Sous Vide

Main Ingredient

Steak, Tortillas

Prep Time

5 minutes

Cook Time

2 hours

Servings

4 serving

Ingredients

For the Hanger Steak

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp chipotle pepper powder
1-2 lbs hanger Steak

For the Peppers and Onions

2 tbsp canola oil
2 onions preferably Vidalia or sweet, sliced
3 bell peppers green and red, sliced
1-2 poblano peppers sliced
1 tbsp soy sauce

To Assemble

10 tortilla wrappers
sour cream

Instructions

For the Hanger Steak

Preheat a water bath to 131°F.
Mix together the spices in a small bowl. Lightly salt and pepper the steak, then sprinkle with the spices. Place the hanger steak in a sous vide bag and seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through.

For the Peppers and Onions

Heat the canola oil in a pan over medium to medium-high heat. Add the onions and peppers, and cook until they just begin to brown and are cooked through. Add the soy sauce and toss to coat the peppers and onions. Remove from the heat and set aside.

To Assemble

Take the sous vide bag out of the water and remove the cooked hanger steak. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the steak then quickly sear it for 1 to 2 minutes per side, just until browned. Remove it from the heat.
Cut the hanger steak into slices.
Serve the sliced hanger steak with the tortilla wrappers, peppers and onions, and the sour cream plus additional sides to complement the fajitas.

The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)

Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.