Hot Chili Mayonnaise, Caramelized Red Onion, sourdough bread.
Sous vide cooked skirt steak for 2 hours @ 135°F with dry rub of chili flakes, smoked sea salt, black pepper and crushed fennel seeds. Seared prior to vacuum sealing.
After two hours the meat had very little resistance but great flavor. I thought the texture worked really well for a sandwich as the meat did not drag off the bread when bitten.
