Skirt Steak

has anyone tried to sous vide skirt steak? i know its a pretty quick cooking steak but am wondering if there is any benefit or gain in sous vide with this cut?

if so, time and temps?

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have not tried this recipe but, have done several others from this site and was pleased http://recipes.polyscienceculinary.com/recipe/sous-vide-skirt-steak/

kavi_518889

I'm planning on making skirt steak fajitas with my Joule. Unfortunately, haven't found a lot of feedback about sous vide and this cut. In the past doing the fast grill/high heat method for cooking skirt, I've been unhappy with the toughness of the meat, even when trimming and removing the silverskin before cooking, and cutting against the grain after cooking. I'll list what I've found searching for sous vide recipes:

https://www.chefsteps.com/forum/posts/skirt-steak-sandwich This post claims they got a good texture when cooking 2 hours at 135.

http://recipes.polyscienceculinary.com/recipe/sous-vide-skirt-steak/ The polyscience article referenced in the above post lists 2 methods fast and slow. Fast: 138 for 90min , then 122 for 30 min. Slow 138 for 16/24 hours, then 122 for 30 min.

https://www.chefsteps.com/activities/carne-asada-tacos-with-tender-flank-steak Chefsteps has a carne asada flank recipe which is of a similar texture/toughness. Unfortunately it is part of their premium recipes, so I can't see it.

https://recipes.anovaculinary.com/recipe/sous-vide-skirt-steak This recipe advocates 132 for 8-10 hours, and got some very positive reviews on the site. This might be the one to try first.

If anyone is looking for a good fajita marinade. Marinate skirts steak overnight in 50/50 lime juice and jalapeno vinegar. Dry, and put on what ever fajita dry rub you prefer before cooking.

********Update

I tried the method in the anova site recipe of 132 for 8 hours, and was unhappy with the texture of the meat. It was far too soggy for fajitas. The meat itself had a nice pink center after searing, and all of the chewiness of skirt steak was gone, but it was more like the consistency of braised meat than cut steak, and was completely wrong for fajitas. I'm guessing that even though I dried the the fajitas after marinating, the juice cooked out of it in the bag and caused it to braise making it soggy.

Next, will probably try the polyscience fast method of 138 for 90 min, and 122 for 30. I'm guessing it will be a little firmer because of the initial higher temp, and that last 30 min is for removing some of the toughness.

Joseph_Bangit_20037

Looking for an update if any of the above worked for you. I'm not making fajitas, but just by itself with chimichurri on top.