Skirt Steak

Ingredients for 1

• Skirt Steak (1 pound/ c.a 0,5 kg) cut in two chunks

• Olive oil

• Rub: a tea spoon of the following powdered: smoked, paprika, garlic, onion, mustard, cummin

• Crushed fleur su sel and black peppercorn grains

• Sauce: 1/2 onion, nut of butter, tear of soya sauce & barbecue sauce

• Liquid smoke

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 57.2ºC / 135.0ºF

• Step 2

  Before placing the rub, just massage the meat with a tear of olive oil and liquid smoke (discretionary if you don't use the smoke gun). Then rub well both sides with the rub mix (powders, salt/pepper) * For a more European style of seasoning just massage with olive oil, salt, pepper, lemmon drops, thyme, rosemary, garlic, sage (in leaves as well) If you decide to smoke with the gun, just smoke the meat before placing the rub and let the smoke work by framing the meat into a well film-wrapped bowl. Put the meat into a unique or two bags and vaccum/seal off. If you can, just let it rest for some hours to season in the fridge.

• 

  Step 3

  Remove from fridge, and place the bags into the bath and let them cook for 5 hours @ 57,2°C/135°F When time is over remove the bags and place them into chilled water to abate temperature. Remove meat from the bags and keep the juice apart.

• 

  Step 4

  In a small pan place the juice, add a nut of butter, a tea spoon of barbecue sauce and soya and stear to reduce the gravy. *For a more European style just replace the barbecue and soya sauces with balsamic vinegar &/or Porto wine

• 

  Step 5

  Heat very well a grill pan and cook 2,5 minutes each side while sprinkling fleur du sel. Cut the meat in pieces and enjoy with the sauce.

• Step 6

  Pls add ideas or comments even if negative :-)

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