Chuck steak with asparagus and shishito peppers recipe

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  • Yield: 4 Servings

Ingredients

For the Chuck Steak
  • 2 pounds chuck steak or chuck roast (900 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground coriander
For the Asparagus
  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 2 teaspoons diced garlic
To Assemble
  • 4 shishito peppers
  • ¼ cup coarsely chopped fresh sage
  • Sea salt
How to Make It
    For the Chuck Steak
  1. Preheat a water bath to 131°F (55°C).
  2. If the chuck is large, cut it into 1½" to 2" slabs (38 mm to 50 mm) then trim off any excess fat or connective tissue.
  3. 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.
  4. For the Asparagus
  5. Trim the bottom off of the asparagus and cut the cherry tomatoes in half.
  6. 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.
  7. To Assemble
  8. 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.
  9. 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.
  10. 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.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
427 kcal
Calories from Fat:
207 kcal
% Daily Value*
Total Fat
23 g
66%
Trans Fat
0.0 g
Cholesterol
150 mg
50%
carbohydrates
7 g
5%
Dietary Fiber
2 g
5%
Sugars
3 g
3%
Protein
50 g
100%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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