skirt steak for dinner

[trx680]

Woke up this morning and decided to break out the sous vide after a two year hiatus.

I had a skirt steak in the fridge.

I seasoned it with salt, pepper, onion and garlic powder, and a slight rub of soy and Worcestershire

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• trx680
• Feb 11, 2017

Vacuum sealed it and sous vide cooked it at 125F for 5 hours

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• trx680
• Feb 11, 2017

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• trx680
• Feb 11, 2017

Then I rubbed both sides with butter and seared it on med-high heat on a Lodge cast iron griddle on my stove top.

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• trx680
• Feb 11, 2017

Now a skirt steak is a tough chewy steak. Good flavor but tough. I have always grilled it on my Weber charcoal grill. This is the first time I sous vide precooked it.

I was hoping it would tenderize it some but I dont think it helped at all.

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• trx680
• Feb 11, 2017

I'll try it again but for maybe.....24 hours. See if that tenderizes it any.

 

[gr0uch0]

Ahh, true, real deal fajita meat. I've marinated mine in hot Picante overnight, but haven't cooked SV.  Pulled the meat, and reverse seared it after about an hour smoke:  quite tender that way.  Make sure that you're slicing across the grain, not with it--you may as well chew on rubber bands if you cut with the grain.  Good luck.

 

[SmokinAl]

I'm surprised that it didn't tenderize it, but I think your right, it needs more cook time.

My SV recipe guide calls for 131 degrees for 12-24 hours for skirt steak.

That's for med/rare & tender.

Al

 

[bellaru]

I'm surprised too.