No Fail Sous Vide Skirt Steak Recipe [2022] (Tender Juicy)

Jamasine J — Thu, 03 Feb 2022 21:23:54 +0000

What a treat it is when your skirt steak is precisely cooked to the temperature you specify with your desired degree of doneness!

You can cook a better steak dinner than the best steakhouse thanks to the sous vide cooking technique.

This Sous Vide Skirt Steak is tender, flavorful, and cooked evenly from edge to edge.

This is a no-fail recipe that is incredibly simple to prepare and packed with flavor! I like to put it on tacos, sandwiches, or make an amazing steak salad with it!

Sous Vide Sikrtm Steak

WHAT IS SOUS VIDE STEAK?

In French, sous vide means “under vacuum.” It’s a water bath cooking method that involves sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.

Although it takes longer than traditional grilling or pan-searing, this technique is known for being a precise and consistent way to evenly cook your meat or fish.

WHAT IS THE WATER DISPLACEMENT METHOD?

The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).

Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.

WHY SOUS VIDE SKIRT STEAK?

Sous Vide Skirt Steak Recipe

Suggested:

Skirt steak is a tough and lean cut of beef. Sous vide cooking results in a more juicy, tender, and flavorful steak than grilling or broiling.

The sous vide machine cooks the food evenly from start to finish, resulting in an even doneness from edge to edge.

You can walk away while it cooks because it eliminates short windows of time for perfect doneness, making it low-stress cooking.

HOW TO MAKE SOUS VIDE SKIRT STEAK?

Marinate the steak in a zip-lock bag for 30 minutes to 2 hours with garlic, lime juice, soy sauce, Worcestershire sauce, ginger, Italian seasoning, green onions, and olive oil.

Remove the steak from the marinade and place it in a fresh zip-lock bag. Using the “water displacement” technique, seal the bag.

Insert the bag into the water bath.

Set the temperature of the Sous Vide Precision Cooker to 130°F (54°C) and the timer for 2-4 hours.

When the steak is done, remove it from the water and place it in the refrigerator.

Allow it to chill for about 10 minutes before grilling or searing for about 1 minute per side to caramelize the outside.

Thinly slice your steak and serve with your favorite sauce, such as chimichurri.

SKIRT STEAK MARINADE

The marinade adds flavor and tenderizes the meat. Because skirt steak is a tough and lean cut of beef, it requires marinating to achieve maximum tenderness.

The acidity in the steak marinade can result in mushy meat over longer periods of time, so a short marinating time (30 minutes to 2 hours) is ideal for this recipe.

It’s critical to marinate your steak before cooking it sous vide.

sous

SEAL THE BAG WITHOUT A VACUUM SEALER

While a vacuum sealer is the best way to do sous vide, it is quite costly and cannot be used with liquid marinade. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.

The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

Simply place your food in the bag, seasonings or marinades included, and seal all but one corner of the bag.

Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

HOW LONG DOES IT TAKE TO SOUS VIDE SKIRT STEAK?

Skirt steak is a lean and tough cut that requires more time to cook. While center cuts like rib eye or T-bone steak take 1-2 hours to sous vide, skirt steak does not.

Although Anova’s website recommends 8-10 hours of sous vide time for seasoned skirt steak, I find that my marinated sous vide skirt steak cooks perfectly after 2 hours.

Perfect Sous Vide Sirloin Steak

TEMPERATURE AND DONENESS

For the best results, set your sous vide cooker to 130°F (54°C). It will yield a tender and juicy skirt cooked to medium-rare doneness.

Because skirt steak can become tough and chewy if overcooked, I recommend cooking it no more than medium. The guidelines for doneness are listed below.

Skirt Steak Doneness	Internal Temp
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)

PRO TIPS FOR MAKING THE BEST SOUS VIDE SKIRT STEAK

Before sous vide cooking, marinate the steak in lime juice to help tenderize it. There is no need to bring the marinade to room temperature if it is marinated in the refrigerator.

Cool the steak before searing: After cooking the steak in the sous vide machine, place it in the refrigerator for about 10 minutes before searing. Remember to use paper towels to wipe away any excess moisture, as this prevents proper searing.

Cook to medium-rare: For the most tender texture, cook a tough cut like skirt steak to rare or medium-rare. Cook your skirt steak no more than medium-rare.

Frequently Asked Questions

How long should you sous vide skirt steak?

The advantage of using sous vide for skirt steak is that it cooks it for a long enough time to tenderize it. This way, you can enjoy the delicious flavor of a skirt steak without the chewiness. I frequently sous vide skirt steak for 12 to 24 hours, resulting in a tender, flavorful steak.

What temp should I sous vide skirt steak?

Skirt steak is typically cooked to medium-rare temperature. Set your sous vide water bath to 131F degrees to accomplish this. If you prefer your steak medium-rare, set the water bath temperature to 133-140F degrees.

Does skirt steak need to be marinated?

Skirt steak only requires a brief marinating period. It’s very porous and absorbs flavors faster than almost any other cut of meat. If you leave the skirt in the marinade for too long (a maximum of 20 minutes), the meat flavors will be lost. Skirt steak gets a spicy kick from a Tex-Mex rub.

Does sous vide tenderize steak?

Sous vide cooking allows us to keep tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time while still achieving the same tenderizing effect as braising.