Skirt Steak Fajitas
Besides short ribs, skirt steak is also one of my newer discoveries, having taken greater interest in all cuts of beef.
I learned from my local butcher that skirt steak is popular with Mexican and Chinese restaurants, commonly used for fajitas and stir fries as it's less expensive. Tough and lean, it requires marinade to further tenderise and impart flavour.
Sous-vide really brings out the best in this steak fajita recipe. I really love Tex-Mex spice combinations and here it blends with the ultra tender rare beef to create a truly sumptuous treat!
What you'll need
Beef Fajita Strips
500g (1.1 lbs) skirt steak, up to 5cm (2 inches) thick
10g (2 tsp) butter
Zest of 1 lime
3 strands of corianders, chopped
3 garlic gloves, minced
2g (1/2 tsp) cumin
2g (1/2 tsp) chili powder
30ml (2 tbsp) olive oil
3 bell peppers sliced
1 large onion, sliced
Salt and pepper
For the Frying Pan
15ml (1 tbsp) olive oil
4g (1 tsp) salt
8 flour tortillas
What to do
2 days before
Melt butter in a heavy based skillet. Sear the steak briefly on all sides for a total of 1 minute. Set aside to cool.
For the marinade: add olive oil, zest, cumin, garlic, coriander and chili powder in a blender, process till smooth. Marinate the steak in the fridge for 4 hours or overnight.
1 day before
Set Codlo to preheat water bath to 55°C (131°F) with 24 hours cooking time. Once target temperature is reached, remove steak from marinade. Seal steak in a bag and submerge it in the water bath.
10 minutes before
Heat oil in a pan. Stir-fry peppers and onions for 5 minutes until softened. Season with salt and pepper.
Once the steak is ready, remove it from the bag, pat dry and season both sides with salt. Heat 1 tbsp of oil on a heavy based skillet until hot. Sear the steak on high heat for 25 seconds per side. Slice the meat thinly against the grain.
Place a few slices of steak in a warm flour tortilla with some sour cream, guacamole, coriander and salsa. Wrap and serve immediately.
Notes & tips
Pre-searing not only helps kill off the surface bacteria on the meat, but also jump-starts the amazing flavor creation that develops over the long cooking time.