Sous Vide Skirt Steak

When not prepared correctly, skirt steak can be chewy. With the Anova Sous Vide Precision Cooker itâ

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 08:00

Temperature : 132F / 55.6C

Ingredients

• 1 (1 1/2 pound) skirt steak, cut into two pieces
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 132ºF (55ºC).
2. Season the steaks with salt and pepper and place each in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 8 hours, or up to 10 hours.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat very dry with paper towels. Rub with olive oil.
2. Heat a cast-iron skillet over high heat for 5 minutes. Add the steaks and sear until well-browned on both sides, 1 to 2 minutes per side. Let rest for 5 minutes, and serve.