Ingredients
- •2 lbs skirt steak or flank steak
- •½ cup fresh lime juice (about 4 limes)
- •¼ cup olive oil
- •4 cloves garlic, minced
- •½ cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced
- •1 tsp ground cumin
- •1 tsp kosher salt
- •½ tsp black pepper
- •½ tsp smoked paprika
- •For serving: corn tortillas, diced white onion, fresh cilantro, lime wedges, salsa
Instructions
In a bowl, whisk together lime juice, olive oil, garlic, cilantro, jalapeño, cumin, salt, pepper, and paprika
Reserve 1/4 cup marinade for serving
Place steak in a zip-top bag with remaining marinade
Refrigerate and marinate for 2 h (or up to 8 h for deeper flavor)
Preheat sous vide water bath to 132°F (56°C)
Remove steak from marinade and transfer to vacuum bag or clean zip-top bag with 2 tbsp marinade
Seal bag using vacuum sealer or water displacement method
Cook in water bath for 2 h 30 min
Remove steak from bag and pat completely dry with paper towels
Heat grill or cast iron skillet over highest heat until smoking
Sear steak for 45–60 sec per side until charred
Transfer to cutting board and rest for 5 min
Slice thin against the grain
Drizzle with reserved fresh marinade
Serve with warm tortillas, onion, cilantro, and lime wedges
Notes
- •Skirt steak has the most traditional flavor but can be harder to find
- •Slicing against the grain is crucial for tenderness
- •The reserved fresh marinade adds a burst of bright flavor at the end
- •Leftover carne asada is excellent in quesadillas or breakfast burritos