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Sous Vide Carne Asada
Tender and juicy Sous Vide Carne Asada is marinated and slow cooked in a sous vide water bath before being grilled, thinly sliced and served!
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Marinating Time
8
hours
hrs
Total Time
12
hours
hrs
20
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Servings:
4
people
Calories:
419
kcal
Author:
Danielle Wolter
Equipment
1
Sous Vide Cooker
1
Sous vide container
1
Vacuum Sealer
Vacuum Seal Bags
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
Combine all the ingredients together and pour over the beef. Let
marinate in the fridge overnight
.
Heat a sous vide water bath to
131F degrees
.
Remove the beef from the marinade and pat dry with paper towels.
Place the beef in a vacuum seal bag and
cook for 4 hours
in the sous vide water bath.
When done cooking, remove from the bag and pat dry.
Heat a grill or a skillet over high heat.
Sear the beef for 30-45 seconds a side
, until browned, then remove and set aside.
Slice and serve on tortillas with Mexican crema, cilantro, limes, avocado, salsa, etc.
You can also serve it in
burritos or burrito bowls, by itself with a side of rice or on top of a salad.
Notes
Removing air from the bag
is an important step as it helps keep bacteria out of the bag and safely cooks your food in the water bath.
If air gets in the bag
and the bag starts to float, just open the bag, let the air out and reseal it.
You can also use something heavy like a
sous vide sinker weight
to weigh down the bag and prevent it from floating.
I recommend
marinating the beef overnight
for the best flavor.
For the best sear,
use a paper towel to dry the surface of the beef before browning it.
The
grill or skillet should be hot
before adding the beef so it browns quickly without overcooking.
Don’t brown the beef for
more than 30-45 seconds per side
as it will overcook.
Make sure you
cut the steak against the grain
as thinly as possible.
Nutrition
Serving:
4
ounces
|
Calories:
419
kcal
|
Carbohydrates:
37
g
|
Protein:
30
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.4
g
|
Cholesterol:
71
mg
|
Sodium:
1399
mg
|
Potassium:
482
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
242
IU
|
Vitamin C:
13
mg
|
Calcium:
109
mg
|
Iron:
5
mg