Skirt Steak

Skirt steak for fajitas or quesadillas

Author

H0OYhxz3KiUfqeJAWqOzzR

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 141F / 60.6C

Ingredients

• 2 pounds flank steak
• 1/4 cup olive oil
• 1 fresh lime thinly sliced
• 1/2 tablespoon fajita seasoning
• 1/2 tablespoon garlic powder
• 6 sprigs cilantro

Directions

1. Prepare the flank steak Trim away any excess fat or silver skin. Sprinkle the fajita seasoning and garlic powder over the steak and rub in to the meat. Drizzle the olive oil in a gallon sized vac and seal bag or a gallon sized zip top freezer bag. Place the flank steak flat in the gallon bag. Lay the sprigs of cilantro and slices of lime on the meat. If using a vac and seal system, remove the air out of the bag and seal just as the oil is heading for the top of the bag. Double seal. If using a gallon zip top bag, remove as much air as possible. Marinade for 1 hour to overnight. How to sous vide a flank steak Preheat the water bath to 141 F. Once the water has reached temperature place the sealed, marinated flank steak in the water. Set the timer for 1-2 hours. Once the flank steak is cooked, carefully remove it from the water bath. Clip off a corner of the bag, drain and discard the bag. Remove the meat from the bag and pat dry with paper towels. Heat a cast iron pan, grill pan or grill to high heat. The pan should be smoking. Sear on both sides to form grill marks and caramel color.