· 1 red onion, diced
· 2 garlic cloves, minced
· 1 poblano pepper, diced
· 2 cups corn kernels
· 2 cups lima beans
· 2 tablespoons butter
· 1 lime
· To Assemble
· 1 lime
· Basil, chopped
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Preheat a water bath to 131°F (55°C).
Lightly salt the hanger steak then sprinkle with the steak seasoning. Place the steak in a sous vide bag then seal the bag and cook for 2 to 4 hours.
Heat some olive oil in a pan over medium-high heat. Place the red onion in the pan and cook until it starts to soften. Add the garlic and poblano peppers and cook until the poblano pepper is tender. Add the corn and lima beans and cook until the lima beans are tender. Add butter and let it melt. Juice the lime into the pan and mix well to combine.
Remove the cooked steak from the bag and dry the meat well. Quickly sear the steak then cut it into serving sections.
Place a few spoonfuls of succotash on a plate then top with the steak. Sprinkle with some fresh basil, then lightly salt.