"Ghetto" sous vide hanger steak with sautéed garlic-parlsey

Sous Vide is a revolutionary way of cooking that is sweeping our nations finer restaurants day by day. In layman’s term, its basically slow poaching in an airtight bag, but it’s really so much more then that. Being able to cook a steak at exactly 120 degrees, where its just perfectly rare lets you make that perfect crust with a pink interior with consistency. The only downside to sous vide is that there is no browning of meats because of the lack of oxygen. So, let says your making a steak, you would seal it in a bag and set the machine to a low number like 125 degrees and let it do its thing for about 40 minutes, then quickly sear it on a hot grill/pan. Sous vide creates just an unbelievable texture that’s just unattainable without it, it will slowly make its way into the modern kitchen in the next 10 years.

Now, it’s expensive right now to own a sous vide machine, about $450. So thanks to David Chang of Momofuku, and his cookbook, in which he explains a way to “Ghetto Sous Vide” food, which is the same basic result of sous viding without the expensive equipment, it’s just a lot harder to keep the water at a constant temperature. Since I don’t have a Sous Vide machine (not yet at least) I opted to use Chang’s “Ghetto” way of doing it with a few modifications made by me of course.

“Ghetto” sous vide hanger steak with sautéed garlic and parsley

1 lb hanger steak

1 cup soy sauce

1 cup juice, I used pomegranate

½ onion, thinly sliced

½ Tbsp salt

½ Tbsp pepper

6 cloves garlic, minced

3 Tbsp olive oil

1 Tbsp parsley

2 pinches on red pepper flake

salt and pepper for taste

Directions

1. Combine soy, juice, onion, salt and pepper in a bag and put in hanger steak, try to get all the air out of it, let marinade refrigerate for 24 hours.
2. In a big pot, overfill with hot tap water, temp should be around 125 degrees, add bag with hanger steak. Let the steak sit in the warm water bath, adding hot water to keep it at 125 degrees for 45 minutes.
3. After 45 minutes, take bag out and put into a ice bath for 15 minutes, then refrigerate.
   
   
4. For garlic-parsley mixture, heat pan over medium heat, sauté garlic in oil for a few minutes, beat in a mortar with a pestle until combined with pepper flake and parsley, set aside.
   
   
5. Heat a grill pan over high heat, take steak out of its bag, and dry it off. Season liberally with salt and pepper on one side. Put steak seasoned side down on pan for 7-10 minutes, season the other side and flip for another 7-10 minutes.
6. Let meat rest off heat for 5-10 minutes. Cut in thin pieces, it will be medium rare to rare, cook longer if you wanted it more cooked.
7. To plate arrange 4-5 slices on a plate and spoon on garlic-parsley mixture, enjoy!