Sous Vide – Hanger Steak Fajitas
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.
Servings Prep Time
4serving 5minutes
Cook Time
2hours
Servings Prep Time
4serving 5minutes
Cook Time
2hours
Ingredients
For the Hanger Steak
  • 1/2tsp ground coriander
  • 1/2tsp ground cumin
  • 1/2tsp garlic powder
  • 1/4tsp chipotle pepper powder
  • 1-2lbs hanger Steak
For the Peppers and Onions
  • 2tbsp canola oil
  • 2 onionspreferably Vidalia or sweet, sliced
  • 3 bell peppersgreen and red, sliced
  • 1-2 poblano pepperssliced
  • 1tbsp soy sauce
To Assemble
  • 10 tortilla wrappers
  • sour cream
Instructions
For the Hanger Steak
  1. Preheat a water bath to 131°F.
  2. 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
  1. 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
  1. 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.
  2. Cut the hanger steak into slices.
  3. Serve the sliced hanger steak with the tortilla wrappers, peppers and onions, and the sour cream plus additional sides to complement the fajitas.