Sous Vide - Hanger Steak Fajitas

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

Sous Vide - Hanger Steak Fajitas
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
4 serving, bell peppers, canola oil, chipotle pepper powder, contributed, cook 2 hour, easy, garlic powder, ground coriander, ground cumin, hanger steak, main course, modern, more than 2 hours, onions, poblano peppers, prep 5 min, sour cream, sous vide, soy sauce, tortilla wrappers

prep icon Prep Time
5 min
cook icon Cook Time
2 hour

serving icon Servings
4 serving
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
  • 3 bell peppers
  • 1-2 poblano peppers
  • 1 tbsp soy sauce
  • 10 tortilla wrappers
  • sour cream
Instructions
  • 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.
  • 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.
  • 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.
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