If you’re looking to impress someone over dinner or just having a fancy family gathering, then this is your go-to recipe. The end result is incomparable with any other steak.
The rich, smooth, and delicate flavor, together with the precise doneness of the steak, makes it almost unbelievable to anyone how easy it is to actually make!
The secret to the success of this recipe lies in its technique. It all depends on cooking the steak in a water bath or the literal translation of Sous vide ‘under vacuum.’ This allows the steak to be evenly cooked and gives it a delicate, moist, and soft taste unlike any other.
Don’t back out now! I promise you it’s not as hard as it sounds.
PRO NOTES FOR MAKING THE BEST SOUS VIDE SKIRT STEAK
- The steak need to be left to marinate for 30 minutes to 2 hours BEFORE cooking it. The marinade sauce, especially the lime juice, allows the steak to soak up all the flavors and softens its fibers, making it more smooth and delicate and fastens its cooking time.
- Skirt steak is the most suitable cut for this recipe as it is rich in beefy flavor.
- When cooking Skirt steak, it’s recommended to adjust the settings of the sous vide to 130°F (54°C), resulting in a medium-rare steak. When it’s cooked further than medium, it could result in tougher and chewy steak.
- Before you crisp up the steak and after refrigerating it for 10 minutes, make sure to remove any excess moisture with a paper towel.
A guide for the Temperature and doneness of skirt steak
Rare steak: 125°F (52°C)
Medium rare steak: 135°F (57°C)
Medium steak: 145°F (63°C)
Well-done steak: 160°F (71°C)
Sous Vide Skirt Steak
- 1/3 cup of lime juice
- 1/3 cup of soy sauce
- 2 tablespoons of finely chopped garlic
- 1/3 cup of olive oil
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of finely chopped ginger
- 1 tablespoon of Italian seasoning
- 2 finely sliced green onions
- 1 1/2 lb of Skirt steak
- Salt and pepper for seasoning
- Prepare your marinade sauce by mixing soy sauce, garlic, ginger, lime juice, Worcestershire sauce, Italian seasoning, olive oil, and green onions in a zip-lock bag.
- Leave the steak in the bag to marinate for 30 minutes to 2 hours in the refrigerator.
- After marinating it, transfer the steak to a new zip-lock bag.
- Place the bag in the Sous vide cooker after closing the bag entirely except one corner. Submerge the bag below the zip line in the water bath, then seal the opened corner.
- Adjust the cooker to 130°F (54°C) after filling the sous vide container with water for medium-rare results.
- Leave it to cook for 2-4 hours. At 2 hours’ time, the steak will be ready, but it’s up to you to leave it for more time.
- When it’s done, transfer your steak to the refrigerator, let it cool for 10 minutes before searing.
- Remove any excess moisture on the steak with a paper towel, then season it with salt and pepper.
- Sear your steak on a grill set to 450°F (232°C) or a hot skillet on medium-high heat for 1 minute on each side.
- After it’s seared, you can cut it immediately into thin slices and enjoy it with any steak sauce you prefer. You can also serve it on tacos, sandwiches or make it into a steak salad.