If you’re a steak lover, sous vide cooking is about to become your new best friend. This method ensures your skirt steak is cooked to perfection every time, resulting in a juicy, tender, and flavorful dish that’s hard to beat. Whether you’re hosting a dinner party or simply treating yourself, this recipe will elevate your steak game without the fuss. Get ready for a delicious experience that showcases the true potential of your favorite cut of beef.
Steps
- Combine the juice of 3 limes, 2 large navel oranges, ? cup extra-virgin olive oil, 2 teaspoons of dried oregano, 2 teaspoons of coarse sea salt, 1 teaspoon of freshly ground black pepper, 1 thinly sliced medium onion, and 4 minced garlic cloves in a bowl to create the marinade.
- Place 2 lbs of skirt steak in a large plastic bag and pour the marinade over it. Squeeze out the air from the bag, seal it, and gently massage the marinade into the steak. Refrigerate for 2 to 4 hours, massaging the steak every hour.
- Set up your sous vide machine in a large pot of water, ensuring the water level is between the machine’s “Min” and “Max” lines. Heat the water to 130°F for medium-rare or 135°F for medium. Remove the steak from the marinade and seal it in a vacuum bag or a new large Ziplock bag.
- Submerge the sealed steak bag into the water bath, leaving a Ziplock bag unzipped until near full submersion before sealing it. Cook the steak in the water bath for 2 to 4 hours, ensuring the steak becomes tender.
- While the steak is cooking, prepare the chimichurri sauce and refrigerate it. Remove it from the fridge about an hour before serving to bring it to room temperature.
- Preheat your grill or cast-iron skillet to a high temperature. Remove the steak from the water bath, take it out of the bag, and sear it on the grill for about 2 minutes per side until a crust forms.
- Let the steak rest on a cutting board for 10 to 15 minutes to allow the juices to redistribute. Slice the steak against the grain into ½-inch strips.
- Drizzle chimichurri sauce over the sliced steak and sprinkle it with coarse sea salt. Serve immediately with additional chimichurri sauce on the side.
Ingredients
- Juice from 3 limes
- Juice from 2 large navel oranges
- ? cup extra-virgin olive oil
- 2 teaspoons dried oregano (preferably Mexican)
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 2 pounds skirt steak
- 1 cup chimichurri sauce
- Additional coarse sea salt for garnishing
Nutritional Values
Calories: 369kcal | Carbohydrates: 29g | Protein: 100g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 789mg | Potassium: 1842mg | Fiber: 6g | Sugar: 14g | Vitamin A: 438IU | Vitamin C: 112mg | Calcium: 127mg | Iron: 9mg
FAQ
- What is the sous vide method and how does it benefit skirt steak?
- Sous vide involves cooking food by immersing vacuum-sealed bags in a water bath maintained at a precise temperature. This method is ideal for skirt steak, as it transforms a tough cut into a tender, flavorful steak that nearly melts in your mouth.
- Can I use a regular Ziploc bag instead of a vacuum sealer for sous vide cooking?
- Yes, a large Ziploc bag works well. Submerge the bag with the steak into water to let the pressure push out the air before sealing it shut.
- How long should I marinate skirt steak for sous vide cooking?
- Marinate for about two hours. Going beyond this time might cause the citrus in the marinade to overly break down the meat, leading to a mushy texture.
- What is the recommended cooking temperature for sous vide skirt steak?
- For medium-rare, set the sous vide machine to 130°F, and for medium, set it to 135°F. The steak should cook in the water bath for at least two hours.
- How should I serve sous vide skirt steak for the best results?
- After searing, let the steak rest for 10 minutes. Slice against the grain into ¼ to ½-inch strips, drizzle with chimichurri sauce, and sprinkle with coarse sea salt. Serve with additional chimichurri on the side.
Tips
- Marinate Wisely: Limit the marination time to about two hours to prevent the citrus from breaking down the steak too much, which could lead to a mushy texture.
- Master Sous Vide Timing and Temperature: Cook the skirt steak at the appropriate temperature based on your desired doneness, ideally for at least two hours, to ensure it becomes tender and flavorful.
- Achieve a Perfect Sear: After sous vide cooking, sear the steak over very high heat using a grill or cast-iron skillet to create a delicious crust without cooking it further.
- Serve with Style: Allow the steak to rest for 10 minutes post-searing to let the juices redistribute. Slice against the grain and drizzle chimichurri sauce over it for optimal flavor.
Equipment
- Sous Vide Machine (Circulation Immersion Blender)
- Vacuum Sealer (optional, if not using a large Ziploc bag)
