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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 280kcal

Author Wendy Polisi

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.

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