Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

I love sous vide chuck steaks, but to offset the fattiness they have I try to pair them with really light sides. This recipe uses sautéed asparagus and cherry tomatoes, along with shishito peppers to fill out the meal and keep it from getting too heavy.

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I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about chuck roasts from my How to Sous Vide Beef Chuck Roast article or view all my sous vide sous vide chuck roast articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Chuck Steak with Asparagus and Shishito Peppers Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 36 Hours
  • Cooks: 131°F (55°C) for 36 to 60 hours
  • Serves: 4

Ingredients for Chuck Steak with Asparagus and Shishito Peppers

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  • For the Chuck Steak

  • 2 pounds chuck steak or chuck roast (900g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • For the Asparagus

  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 2 teaspoons diced garlic
  • To Assemble

  • 4 shishito peppers
  • 1/4 cup coarsely chopped fresh sage
  • Sea salt

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Cooking Instructions for Chuck Steak with Asparagus and Shishito Peppers

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Chuck Steak

Preheat a water bath to 131°F (55°C).

If the chuck is large, cut it into 1 1/2" to 2" slabs (38mm to 50mm) then trim off any excess fat or connective tissue.

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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.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Asparagus

Trim the bottom off of the asparagus and cut the cherry tomatoes in half.

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.

To Assemble

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.

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.

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.

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Nutritional Information for Chuck Steak with Asparagus and Shishito Peppers

  • Calories: 427
  • Fat: 23g
  • Protein: 50g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Sugar: 3g
  • Cholesterol: 150mg

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All tags for this article: Sous Vide, Sous Vide Beef , Sous Vide Chuck Roast, Sous Vide Steak

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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