Sous Vide Skirt Steak

about the recipe

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.

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

– 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.

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