Succotash is a classic, old school side mainly utilizing corn and lima beans with some poblano pepper added for heat and lime juice for acidity. It comes together very easily and is a great example of how simple a meal can be to make, especially when you use a tender cut of beef.
Unless you are pasteurizing them, the steak only needs to be heated through because the cut is already very tender. For most cuts this will be 2 to 4 hours, depending on the thickness. You can refer to the Cooking by Thickness chapter for specifics, though going an hour or so longer will not adversely affect the meat.
In this recipe you can also use cuts of medium toughness such as sirloin or flank steak, though since they are a little tougher you can increase the time they cook for a more tender steak.
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 pepper and cook until the poblano pepper is tender. Add the corn and lima beans and cook until the lima beans are tender. Add some more olive oil then juice the lime in the pan and mix well to combine.
Remove the cooked steak from the bag and dry it off thoroughly using paper towels or a dish cloth. Quickly sear the steak for 1 to 2 minutes per side, until just browned, then remove from the heat and cut into serving sections.
Place a few spoonfuls of succotash on a plate then top with the steak. Sprinkle some basil on top and then lightly salt.