Step 1

Make the marinade: In a zip-lock bag, add garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, and green onions.

Step 2

Add skirt steak to the bag, close the bag and coat the meat thoroughly. Let it marinate for 30 minutes to 2 hours in the refrigerator.

Step 3

Sous Vide the steak: When the steak is ready, remove the steak from the marinade and place it in a new zip-lock bag.

Step 4

Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Step 5

Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 130°F (54°C) for medium rare doneness. This is my recommended doneness, and if you’d like to cook it more or less, follow the temperature guide in the post above.

Step 6

When the water has reached the set temperature, lower the bag into the water bath and make sure it is fully submerged.

Step 7

Cook for 2-4 hours. (Your steak will be ready after 2 hours, but you can leave it in the sous vide water bath for 4 hours total.)

Step 8

Prepare for proper searing: When your steak is cooked, remove the bag from the water bath and transfer it to the refrigerator. Let it chill for 10 minutes.

Step 9

Remove the steak from the bag and wipe off any extra moisture from the cooked steak with paper towel.

Step 10

Season with salt and pepper.

Step 11

Sear the steak: Heat your grill to 450°F (232°C) or place the skillet on medium-high heat. When the grill reaches the set temperature or the pan is very hot, add your steak and sear about 1 minute per side.

Step 12

Slice your steak thinly and serve with your favorite steak sauce.