Sous Vide Carne Asada

Take Taco Tuesday to the next level with sous vide carne asada— a modern twist on a Mexican classic. It's a popular Mexican Recipe, and Carne Asada Recipe, on FoodieandWine.com

Course Dinner, Lunch

Cuisine Mexican

Keyword Flank Steak, skirt steak, Sous Vide Beef

Prep Time 15

Cook Time 2 5

Total Time 2 20

Servings servings

Calories 195kcal

Author Darcey Olson

Cost $15

Equipment

Ingredients

CARNE ASADA MARINADE (Note *1)

2 lbs. flank steak, skirt steak or flap steak
¼ cup water
2 tbsp red wine vinegar
2 tbsp vegetable oil
2 tbsp lime juice
2 tbsp orange juice
1 tbsp chopped cilantro
1 tbsp kosher salt
½ tbsp chili powder
½ tbsp white pepper
1 tsp garlic powder
1 tsp cumin
½ tbsp Mexican oregano *Note 2
1 pinch ground cloves *Note 3
1 whole orange, sliced

Instructions

Pre-heat the water bath to your preferred doneness (*Note 2) using a sous vide immersion circulator.
Add all the ingredients (except the meat and orange slices) to a large Ziploc Bag and shake to combine. Add the steak and shake to coat the entire piece of meat evenly. Lay the bag flat and add the orange slice directly to the meat – half on top and half on bottom. Refrigerate up to 48 hours.
Transfer the vacuum bag to the water bath and cook for 60 minutes minimum. Reference the time chart in the post or notes to see what the max. time is. (*Note 3)
After the filet is finished cooking, remove the bag from the water bath. Carefully remove the filet from the bag and pat dry. Discard any juice that accumulated, unless you're using to make an au jus.

REVERSE SEAR

Pre-heat grill to high heat.
Place meat directly on greased grate for 45-60 seconds. (*Note 2) Flip and grill for 45-60 seconds. Remove from the grill and transfer to a cutting board. Enjoy immediately as there is no need to rest the carne asada.

Notes

Note 1 - This recipe is not the same as our classic San Diego Marinade or Carne Asada Dry Seasoning Mix. Cooking Sous vide magnifies the flavor of certain spices therefore adjustments have been made.

Note 2 - If you don't have Mexican oregano you can replace with regular oregano.

Note 3 - this measurement is approx. 1/16 tsp.

Temperature:

Reverse searing will increase the temp around 3-5°, so keep that in mind when picking your level of doneness.

Rare: 120°F to 128°F
Medium-Rare: 129°F to 134°F
Medium: 135°F to 144°F
Medium Well: 145°F to 155°F
Well Done: 156°F +

How Long To Cook

The below timing chart is for beef 2″ thick. Calculate one hour of cooking time per 1" of thickness.

**Rare: 2 - 2.5 hours
**Medium-Rare: 2 – 4 hours
Medium: 2 – 4 hours
Medium Well: 2 – 3.5 hours
Well Done: 2 – 3 hours

FOOD SAFETY TIP: If you cook your carne asada below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Nutrition