Chuck Steak with Asparagus and Shishito Peppers

Cooks: 131°F (55°C) for 36 to 60 hours

Recipe by Jason Logsdon, Amazing Food Made Easy, ISVA President

I’m a huge fan of steak, but sometimes I don’t want to kill myself with a really heavy meal. Serving the steak with a lot of vegetables is a great way to lighten it up and add a lot of flavor. This recipe combines the steak with some asparagus, cherry tomatoes and shishito peppers -which have a mild but still spicy flavor.


For the Chuck Steak

  • 2 pounds chuck steak or chuck roast (900g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon coriander

For the Asparagus

  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • Olive oil
  • 2 teaspoons diced garlic


For the Chuck Steak

Preheat a water bath to 131°F (55°C).

If the chuck is large, cut it into 1.5” to 2” slabs (38 mm to 50 mm) then trim off any excess fat or connective tissue.

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 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 to all sides get color and they begin to become tender.

Remove the cooked steak from the bag and dry the meat well. Salt the chuck and then quickly sear it. Cut the chuck into serving-sized portions.

Place a few spoonfuls of the tomatoes and asparagus on a plate then top with the steak. Sprinkle some sage and sea salt over the dish then top with a seared shishito pepper.

To Assemble

  • 4 shishito peppers
  • Salt
  • Sage, diced
  • Sea salt