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Combine all the marinade ingredients in a bowl and mix to combine.
Place the skirt steak in a vacuum sealable bag with the marinade ingredients. A ziplock bag can also be used if using the water displacement method (see above in post for explanation).
Use a vacuum sealer to remove the air and store in the fridge overnight to marinate.
Once the meat has marinated, heat a sous vide water bath to 131F degrees and cook the beef for 4 hours.
Remove the beef from the water bath and place in an ice bath for 10 minutes.
Remove the beef from the bag, reserving the juices, and pat dry.
Heat a grill or a cast iron skillet over high heat until smoking and sear the beef for 60 seconds per side, until a brown crust is formed.
Slice and serve in lettuce wraps with Korean sticky rice, kimchi and drizzled with reserved bag sauce.