Wondering if I can lean on the ChefSteps community for some guidance on cooking a rolled skirt steak for Christmas (30 guests). I got the idea from a rolled wagyu skirt steak served at Del Campo in DC (seen
here). My thought is to thinly layer charred onions (pulsed to a paste), dijon, and a rosemary/thyme/garlic/parm pesto on one side of a few dozen skirt steaks, roll them up, tie them, cook sous vide, and finish them on the grill.
I'm looking for some time and temperature suggestions for the sous vide step -- specifically if there are any extended times I may experiment with to make the beef more tender because I won't have access to wagyu beef. My hope is to do a few test runs this weekend to get the right time and temp. All suggestions welcome. Thanks.
