di another round with my #inkbird sous vide appliance... this time skirt steak for fajitas. I'm learning you have to ignore grilling physics and trust the process. As most of you know, a good 8-10 hour marinade of a decent skirt steak and a grill set to Hell will yield a nice sliceable piece of meat in short order. After perusing many sites for sous vide recommendations for skirt I decided to morph them all and see what happens. i started with an overnight marinade with teryaki, wash-your-sister sauce lime juice, and a little balsamic italian salad dressing. In after thoughts I would leave out the citrus for this cut. Citrus REALLY breaks down the meat which is good for flash searing. not so much for a sous vide ride. Even though the skirt was virtually unsliceable, the pile on the left is going to make some mac-daddy Philly Cheese steak sammies. skirt does NOT need 20 hours in the bath, unless you want to fully refrigerate before slicing. Only only good thing about pot roast consistency is I put a smll skillet in the oven to keep the skirt hot, because I abhore not hot food. I also need to work on my food photography.
So , from my experience sous vide for skirt is directly proportional to the ht you have to sear it on nd marinade time..
Happy Memorial Day, and thank you for those that gave all. John
So , from my experience sous vide for skirt is directly proportional to the ht you have to sear it on nd marinade time..
Happy Memorial Day, and thank you for those that gave all. John