Sous Vide Skirt Steak with Chimichurri Sauce

An overhead view of a sous vide skirt steak on a cutting board with half of it cut into strips and topped with homemade chimichurri sauce.

Sous Vide Skirt Steak with Chimichurri Sauce

Course: Entree

Cuisine: American / Argentine

Prep Time: 15

Cook Time: 2 10

Sous Vide Time: 2

Total Time: 4 25

Servings:

Calories: 369kcal

Author: Kris Longwell

Using the sous vide method ensures your skirt steak will go from a tough, chewy piece of beef to a melt-in-your-mouth deeply flavorful steak that you and your guests will be amazed at. The chimichurri sauce can be made up to 24 hours in advance.

Print Recipe

Equipment

1 Sous vide machine
1 Large pot or vessel
1 Vacuum sealer Or large Ziplock baggie
Grill gas, charcoal, or cast-iron skillet and stove

Ingredients

For the Marinade

3 limes juiced
2 large navel oranges juiced
⅓ cup extra-virgin olive oil
2 teaspoon dried oregano preferably Mexican
2 teaspoon coarse sea salt
1 teaspoon black pepper freshly ground
1 medium onion thinly sliced
4 cloves garlic minced

For the Steak

2 lbs skirt steak
1 cup chimichurri sauce
Coarse sea salt

Instructions

In a medium bowl, mix together all of the ingredients for the marinade.
3 limes, 2 large navel oranges, ⅓ cup extra-virgin olive oil, 2 teaspoon dried oregano, 2 teaspoon coarse sea salt, 1 teaspoon black pepper, 1 medium onion, 4 cloves garlic
Place the steak in a large plastic baggie and carefully pour the marinade over the steak. Use your fingers to gently squeeze the air out of the baggie and then zip it closed. Massage the marinade into the meat with your hands and then place it in the refrigerator for 2 to 4 hours, massaging every hour or so.
2 lbs skirt steak
Place your sous vide machine in a large pot with water filled between the "Min" and "Max" lines. Set the temperature to 130°F for medium-rare and 135°F for medium (it will continue to cook once you sear the meat).
Remove the steak from the marinade, shaking off excess. Use a vacuum sealer to seal the steak in a plastic bag, or place it in a new, clean large Ziplock baggie. Lower the bag into the water. If using a Ziplock baggie, leave it unzipped and slowly lower the bag into the water. The pressure from the water will push the air of the bag. Once nearly submerged, zip the baggie closed.
Make the chimichurri sauce while the steak is cooking with the sous vide machine. Chill until ready to use (remove from the fridge about 1 hour before slicing the steak).
Allow the steak to cook in the bag for 2 to 4 hours (it will reach the right internal temp after 1 hour and stay there until you remove the meat. We recommend at least 2 hours in the circulating water to achieve a very tender cut of meat).
Fire your grill up to very hot.
Remove the baggie from the water and then carefully take the steak out. It will be pale in color, this is normal.
Place the steak over direct heat and cook until seared and a crust has formed on the bottom of the steak (about 2 minutes), flip and sear for another 1 to 2 minutes.
Transfer the steak to a cutting board and let it rest for 10 to 15 minutes.
Slice into½-inch strips, cutting against the grain. Serve with chimichurri sauce drizzled over the top. Sprinkle the coarse sea salt all over the sliced steak. Serve at once with extra chimichurri sauce on the side.
1 cup chimichurri sauce, Coarse sea salt

Video

Notes

See the video near the top of the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Temperature and Time Guide:

Temperature Time
Rare 125°F 2 - 4 hours
Medium-Rare 130°F 2 - 4 hours
Medium 135°F 2 - 4 hours
Medium-Well 145°F 2 - 4 hours

Once you hit two hours, the internal temperature of the steak will not change. However, we don't recommend allowing the meat to stay in the baggie/water for more than 4 hours.

The chimichurri can be made 24 hours in advance, but we recommend making it 1 to 3 hours before serving. It's best served at room temperature.

Nutrition