Sous Vide Carne Asada
Juicy, tender Sous Vide Carne Asada with bold Mexican flavor—perfect for tacos, bowls, or salads.
- Prep Time: 15 min
- Cook Time: 4 hours
- Total Time: 4 hours 15 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Mexican
Ingredients
1 pound skirt steak
1 garlic clove, minced
¼ cup orange juice
1 chipotle pepper in adobo sauce
¼ cup lime juice
1 teaspoon salt
1 tablespoon soy sauce
¼ teaspoon black pepper
1 teaspoon toasted cumin seeds
1 tablespoon brown sugar
1 tablespoon olive oil
8 corn or flour tortillas
Chopped cilantro for serving
Diced red onion for serving
Mexican crema for serving
Salsa for serving
Limes for serving
Instructions
1. Combine all marinade ingredients and pour over steak. Marinate in fridge overnight.
2. Heat sous vide water bath to 131°F.
3. Remove steak from marinade, pat dry with paper towels.
4. Vacuum seal steak or use zipper bag with water displacement method.
5. Cook in sous vide bath for 4 hours.
6. Remove steak from bag, pat dry.
7. Heat grill or cast iron skillet over high heat.
8. Sear steak 30-45 seconds per side until browned.
9. Slice against the grain and serve in tortillas with desired toppings.
Notes
You can substitute flank steak for skirt steak if desired. Great served in tacos, burrito bowls, or on salads. Marinade can be adjusted for heat by adding extra chipotle or jalapeño.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://sousviderecipe.com/sous-vide-carne-asada/