Name: Sous Vide Churrasco Skirt Steak with Chimichurri
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Cuisine: South American
Ingredients: 3-4 lbs skirt steak (you can also use flank or flap steak depending on availability); salt and pepper; 3 tbsp. MarnaMaria Carne Criolla; 1/4 cup olive oil

Ingredients

Scale

3-4 lbs skirt steak (you can also use flank or flap steak depending on availability)
salt and pepper
3 tbsp. MarnaMaria Carne Criolla
1/4 cup olive oil

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Instructions

Using a sous vide cooker, heat water to 131ºF.
If the skirt steak is in long strips, cut to about 6 inch pieces. Then season the steak with salt and pepper.
In a ziploc or vacuum bag, combine MarnaMaria Carne Criolla and olive oil.
Add meat and massage herb mixture all over.
Seal bag, remove air, and cook submerged for at least one hour and up to six hours.
Remove from bag, discard juice, and allow to dry on a baking sheet lined with paper towels. Alternatively, you can refrigerate or freeze the meat until ready to finish.
To finish, heat grill or pan to high heat. Sear on both sides until a crust has formed, about 2 minutes.
Slice against the grain and serve with our favorite chimichurri sauce!