7C GARLIC SKIRT STEAK

Sous Vide and Seared Steak with Chimichurri

The beauty of Sous Vide is the tender end product and the removal of all stress from meat cooking!

Sous Vide and Vacuum Sealer - well worth the money!

Ingredients

• 1 1/2 pounds Skirt Steak, trimmed and rinsed, and dried

• 2 to 3 Tbls. 7C Garlic Blend, to taste

• 1 Tablespoon Olive Oil

  Gear:

• Sealable Bag

• Sous Vide Water Bath set up

How

• Seal all ingredients in vacuum bag.

• Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 130°F (54°C) for medium rare doneness, however if you’d like to cook it more or less, you can but no less than 2 hours.

• When the water has reached the set temperature of 130, lower the bag into the water bath and make sure it is fully submerged.

• Cook for 2-4 hours. (Your steak will be ready after 2 hours, but you can leave it in the sous vide water bath for longer.)

  Prepare for proper searing: 

• When your steak is cooked, remove the bag from the water bath.

• Wipe off any extra moisture from the cooked steak with paper towels. Do not rinse.

• Sear the steak: Heat your grill or cast iron skillet/griddle to very hot! Add your steak and sear about 1 to 1.5 minutes per side.

• Slice your steak very thin, across the grain, and devour!

• Serve with or without your favorite sauce, salsa, or chutney