To sous vide hangar steak- put in bag with a touch of olive oil, vacuum seal and circulate at 136.5 degrees for 3 hours. If you don’t have a sous vide machine, don’t worry!! Once your hangar steak is ...

I was so happy to learn that skirt steak was the protein that I had to use in Challenge 1. The Madagascar vanilla definitely worked well in both the marinade for the skirt steak and in the barbecue ...