Serves 4-6, or makes 6-8 sandwiches
Prep time: 10 minutes
Cook time: 2 hours
4 Outside Skirt Steak, cleaned
4 Tablespoons of Rendered Bacon Fat (Olive Oil may be substituted.)
4 Sprigs of Thyme
4 Cloves of Garlic, crushed
2 Shallots, cut in half, ends and skin removed
Kosher Salt and Black Pepper, to taste
For steak sandwiches (optional):
6-8 Italian Rolls, lightly grilled
Caramelized red onions
Black Pepper Coarse/Butcher Grind
Set the Sous Vide Professional™ to the 138°F/59°C, with rear pump flow switch closed and front flow switch set to fully open.
Season skirt steak portions with kosher salt and coarse ground black pepper. In a vacuum bag, place seasoned, trimmed portion of steak with 1T bacon fat, thyme, shallot and garlic. Vacuum seal.
Place sealed steaks in circulating water bath and cook for 2 hours.
Remove the beef skirt steak from vacuum bag. Dry off with paper towel or kitchen towel.
On a hot grill, sear skirt steaks until browned or charred, if desired.
Beef will require very little resting time. After 60 seconds of rest, beef may be sliced and plated.