Sous Vide Steak Tacos

(138)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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You can cook the steak just for this recipe OR you can make sure you have leftover steak, as I often do — I cook for four (usually) and I may have only one tester show up to help evaluate what’s been cooked. Steak tacos have become a go-to lunch for the day after any steak testing gets done. Either way — as your main meal or as a leftover lunch — these are tacos “gone to college.”
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Ingredients for 4

  • 2 (10-ounce) boneless sirloin steaks

  • 2 tablespoons chili powder

  • 1 tablespoon paprika

  • 1 tablespoon smoked paprika

  • 1 tablespoon ground cumin

  • 1 teaspoon ancho chile powder

  • 1 teaspoon ground coriander

  • 1 teaspoon oregano

  • 1 teaspoon onion flakes

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon celery salt

  • 4 tablespoons salsa

  • 1 tablespoon masa harina (optional, but helps thicken sauce)

  • 12 hard taco shells

  • 1/2 cup shredded lettuce

  • 2 ounces cheddar cheese, shredded

  • 1/4 cup sliced red onion

  • 1/4 cup guacamole

  • 1/4 cup sour cream

  • Chopped fresh cilantro

  • Lime wedges

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

  • Step 2

    Prepare the taco seasoning: Mix together chili powder, paprika, cumin, ancho chile powder, coriander, oregano, onion flakes, garlic powder, and celery salt in a small bowl.

  • Step 3

    Pat steaks dry and season with 1 tablespoon taco seasoning. (Store unused taco seasoning in an airtight container at room temperature.)

  • Step 4

    Place each steak in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.

  • Step 5

    Place the bags in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the steaks from the bag and pat dry. Slice across the grain into 1/4-inch-thick slices.

    • Step 1

      Place sliced steak in a large nonstick skillet over medium heat with the salsa and masa harina, if using. Bring to a gentle simmer and stir to heat through.

    • Step 2

      Warm taco shells according to package directions. Serve steak in shells with lettuce, cheese, onion, guacamole, sour cream, cilantro, and lime wedges.

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134.6 F / 57 C Recipe Temp
Recipe Time
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