Marinated for 4 hours, sous vide for 12 at 132, then torched. I like the char on carne asada
by my1stusernamesucked
8 Comments
variousbutterstock
I should call her.
towell420
What recipe?
Very_Smart_One
Slice against the grain, or it’ll be chewy.
Cultural_Actuary_994
Such an amazing and flavorful cut of meat. I hope you did some chimichurri with it? Or at least some white vinegar
al_capone420
I have a recipe I made loosely based of kenjis carne asada that I’ve made with a couple different cuts but it really only works with thin skirt steak. It’s seriously the best tasting meal I’ve ever cooked by a mile and I am constantly trying to improve my ribeyes, ribs, burgers, grilled chicken etc.
Very interesting that you sous vide then torched it. Are you saying you sous vide it for 12 hours? Did you sous vide it in the marinade or did you remove it to a fresh bag first? My biggest issue with cooking this meal is nailing a good char while not overcooking the thin steak. Looks like you have it all figured out
AnitaIvanaMartini
It’s cooked beautifully! Please get a sharp knife.
8 Comments
I should call her.
What recipe?
Slice against the grain, or it’ll be chewy.
Such an amazing and flavorful cut of meat. I hope you did some chimichurri with it? Or at least some white vinegar
I have a recipe I made loosely based of kenjis carne asada that I’ve made with a couple different cuts but it really only works with thin skirt steak. It’s seriously the best tasting meal I’ve ever cooked by a mile and I am constantly trying to improve my ribeyes, ribs, burgers, grilled chicken etc.
Very interesting that you sous vide then torched it. Are you saying you sous vide it for 12 hours? Did you sous vide it in the marinade or did you remove it to a fresh bag first? My biggest issue with cooking this meal is nailing a good char while not overcooking the thin steak. Looks like you have it all figured out
It’s cooked beautifully! Please get a sharp knife.
Skirt is so underrated.
You did that. Great cook