Skirt Steak, sous vide

Prep Time: less than a minute

Servings: 4

Uploaded by:
   Warren Prince

Tags:
beef, meat, bge

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Ingredients   

Instructions

1. 

Season the skirt steak with salt and pepper.

2. 

Place the skirt steak in a vacuum pouch with about 2 TBLS Teriyaki Marinade,(See reicpe below) and a slice of galic, and about a tablespoon of oil (I use grapeseed... do not use olive oil). Seal.

3. 

Place in water bath at about 54.4C (130F). This is a little low to break down the colagen, but still works. Leave in bath for about 24 hours.

4. 

Preheat the BGE to high temp (800F +) with cast iron grate. Remove the steak from the pouch, and pat dry. Cook briefly on each side, just to give it a sear. Hotter the egg, the better, as you can keep the cook shorter, to maintain the rare interior. Remove from the heat, let rest briefly, and serve. Works well with Spanish Rice (recipe below)

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Teriyaki Marinade

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Ingredients

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1/2cupSoy Sauce
1/2teaspoonGinger
1/2teaspoonOnion Powder
1/8teaspoonGarlic Powder
1/4cupPineapple Juice

Instructions

Combine ingredients. Use sauce to marinate chicken, pork chops, spare ribs, even hamburger patties. Marinate at least 1 hour. Cook on covered grill, basting occasionally with teriyaki sauce.

   

Spanish Rice

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Ingredients

1/4cupCelerydiced
1/4cupOniondiced
1/4cupPepper, Belldiced
2tablespoonOil, Olive 
33/100cupPepper, Anchofine dice
1canTomatoes, Diced14-16 oz. with juice
2cupsRice, Whitecooked

Instructions

1. 

Saute the celery, onion, and peppers in the oil till tender.

2. 

Add the tomatoes and bring to a simmer

3. 

Add rice, mix, adjust seasoning, and allow to rest for 10 minutes.