Bulk Sous-Vide Chicken

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  1. deenFebruary 12, 2024 at 2:30 AM

    Searching Google for the best way to sous vide a hanger steak, I came upon this page. I used a marinade I usually use for flank steaks and marinated mine for two days. I then sous vided it using your three-step method and seared it in a cast-iron skillet to finish. The meat was so delicious, it practically melted in your mouth. I arranged thin slices on top of thinly toasted baguette slices, and garnished with chiffonade basil, caramelized red onions, and mustard mascarpone. I'm eager to try your method on flank steak as well as my next hanger steak. I am also grateful to my trustworthy meat supplier, https://littlecattle.co/, for providing me with the freshest meat possible.

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