Elevate your steak game with this Sous Vide Skirt Steak—a foolproof method for achieving tender, juicy, and perfectly cooked beef. By slow-cooking in a precisely controlled water bath, this technique enhances the natural richness of the meat while locking in flavor. Finish with a quick sear for that irresistible caramelized crust. Whether you're serving it with chimichurri, slicing it for tacos, or enjoying it on its own, this steak is guaranteed to impress.
Sous Vide Skirt Steak is a game-changer for transforming a humble cut of beef into a restaurant-quality dish with ease.
Like my Sous Vide Flank Steak, this foolproof cooking method guarantees a perfectly tender, juicy steak every time, thanks to precise temperature control.
Whether you're serving it with a side as a main course with a side of air fryer Brussels sprouts, slicing it up for a steak salad, or pairing it with salsa and tortillas for irresistible tacos, this recipe is sure to become a staple in your kitchen.
Ingredients
- Skirt Steak: Outside skirt steak is nice here, but inside will also work.
- Salt: Use sea salt or kosher salt.
- Chili Powder: You could use a teaspoon of ground cumin if you prefer.
- Garlic Powder: Use more or less to your taste.
- Smoked Paprika: Smoked is best, but sweet paprika can be used if you don't have it. Hot paprika is also an option; just be mindful of how much you use to avoid an overly spicy steak.
- Soy Sauce: For a different flavor profile, you could use citrus instead. Lime juice is excellent if you are using this steak for tacos.
- Avocado Oil: Chosen for its high smoke point. You could use olive oil if you prefer.
- Fresh Oregano: Cilantro may also be used.
Step by Step
Arrange steak in a vacuum seal bag with soy sauce, avocado oil, and fresh oregano. Seal.If you don’t have a vacuum sealer, use a ziplock bag and the water displacement method. Marinade at room temperature for 1 hour or refrigerate overnight.
Preheat the sous vide water bath to 125°F. Add the steak to the preheated water and cook for 1 ½ to 2 hours.
Preheat grill, griddle, or skillet to medium-high heat.
Cook steak on the hot grill or griddle for 2 minutes per side until golden brown.
Slice steak against the grain and serve.
Tips & Tricks for Perfect Sous Vide Skirt Steak
- Dry Thoroughly for the Best Sear – After sous vide cooking, pat the steak completely dry with paper towels before searing. Any surface moisture will cause the meat to steam rather than develop that rich, caramelized crust.
- Slice Against the Grain for Maximum Tenderness – Skirt steak is naturally flavorful but can be chewy if sliced incorrectly. Cutting against the grain shortens the muscle fibers, giving you a more tender bite. Aim for thin, even slices at a slight angle to enhance the texture.
- Boost the Flavor with Post-Sous Vide Seasoning – Just before searing, sprinkle the steak with freshly ground black pepper and a dash of cumin to add an extra layer of flavor.
- Outside Skirt Steak vs. Inside Skirt Steak: Which One to Choose? – If you have the option, go for outside skirt steak—it’s thicker, naturally more tender, and has a more pronounced beefy flavor, making it ideal for high-heat cooking like grilling or pan-searing. Inside skirt steak is thinner and slightly tougher but still delicious.
Tools
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- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
More Steak Recipes
- Blackstone Steak is cooked to juicy perfection on a flat-top griddle.
- Bring Hibachi night home with our easy-to-make Hibachi Steak.
- Dive into the robust taste of Hanger Steak, often called a “butcher’s cut”.
- Air Fryer Flat Iron Steak offers a quick and delicious meal with a perfect crust every time.
Sous Vide Skirt Steak
Elevate your steak game with this Sous Vide Skirt Steak—a foolproof method for always achieving tender, juicy, and perfectly cooked beef. By slow-cooking in a precisely controlled water bath, this technique enhances the natural richness of the meat while locking in flavor. Finish with a quick sear for that irresistible caramelized crust. Whether you're serving it with chimichurri, slicing it for tacos, or enjoying it on its own, this steak is guaranteed to impress.
Servings: 6
Calories: 280kcal
Ingredients
- 2 pounds skirt steak
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 2 tablespoons avocado oil plus more for searing
- 3 springs fresh oregano optional
Instructions
- Pat the steak dry with paper towels. Season on all sides with the salt, chili powder, garlic powder, and smoked paprika.
- Arrange the steak in a single layer in a vacuum sealer bag. Add the soy sauce, avocado oil, or fresh oregano.
- Marinate at room temperature for an hour or refrigerate overnight.
- Preheat a water bath to 125°F. Add the bag and cook for 1 ½ to 2 hours.
- Remove the steak from the sous vide bag and dry with paper towels. Rest for 10 minutes.
- Preheat a grill, griddle, or cast iron skillet to medium high heat. If you are using a griddle or skillet, add oil.
- Cook for about 2 minutes per side, until the crust is a golden brown.
- Slice against the grain and serve.
Nutrition
Calories: 280kcal | Carbohydrates: 1g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1216mg | Potassium: 474mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 275IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 3mg
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