trimmed hanger steak, about one pound
middle eastern spice blend
one cup rice
one or two tablespoons cracked linguni pieces
quarter to a third of a cup of finely diced carrots, celery, and shallots
fresh-ground black pepper
fresh-ground fennel seeds
Middle eastern spice blend.
Coat the outside of the steak with the spice blend and vacuum seal it.
Sous vide cook at 130 degrees F for at least two hours (since the steak is somewhat thicker than 1 inch at its thickest.
Sautee the vegetables in olive oil until starting to caramelize. Based on how long they each take to sautee, I usually dice my carrots and start them sauteeing while I dice my celery, throw them in, and then dice the shallots and finally add them. Start simmering two cups of chicken stock, salted to taste.
Add the linguini, and continue to sautee until the linguini is starting to brown.
Add the rice and sautee until the rice is toasty and fully coated with oil. See how the vegetables are browning? That is good! Add the simmering broth, put on the lid, and bake in a pre-heated 350 degree oven for 35 minutes.
When the steak has cooked at least two hours, remove and pat dry well with paper towels.
Sear the outside just for about a minute on each side on a superhot grill pan or flat top.
When the rice is done, remove from the oven, let rest with the lid on for at least five minutes, and then fluff with a fork.
Finished hanger steak.
Perfect! I should have taken a better picture to illustrate this, but one of the great advantages of sous vide cooking is that when cooking a non-uniform shape of meat, even the little skinny end pieces are cooked perfectly to temperature. If you grill or broil a steak shaped like this (or a flank steak), when the thick middle part is cooked perfect, the skinny ends are hammered.