Help! What do you do with sous vide skirt steak.

[cbayer]

So, I am in charge of dinner tonight and there is a big piece of thawed out sous vided (soused vide?) skirt steak that I am supposed to do something with.

Any and all suggestions would be welcome.

[flamin lib]

1. Assuming it has been sous vide for a day or so

Season to taste with your choice of seasonings and brown on the grill or saute over high heat. You'll be surprised at how fast it develops a nice crisp brown finish.

[cbayer]

2. Ok, so it doesn't have to be made into another dish?

I don't know why I thought that, but they said something about fajitas (which I really don't want).

I would much rather grill it and service with a nice horseradish sauce.

Thanks!

[flamin lib]

3. Sous vide changes the personality of tough cuts.

You can cook chuck toast at 135 f for 24 hours and it is as tender as rib eye and medium rare, pink and beautiful. More flavor than more expensive e cuts! Sous vide is like microwave in that there is no myard reaction, the meat is pale and unappealing. It also causes the meat to give up a lot of liquid in the vacuum bag. Rince it, dry it and grill/saute it hard and fast to get an attractive and tasty brown and delicious finish. Check seasoning as the moisture that leaches out takes seasoning with it.

It is the only way to cook beef and pork, perfectly done every time! Not crazy about chicken or fish except for med rare salmon. Its a texture thing.

[cbayer]

4. Ok. I'm going to give it a quick sauté and let you know.

I'm letting it get to room temperature right now.

Thanks so much for your help.

[pinto]

5. Soak it in a marinade (tenderize) then spice & saute, brown up guick - would be my take.

Then slice and serve over a salad, or along side salad and rice or such.

Have fun...

[cbayer]

6. He put it in a marinade after cooking it, so that part is done.

Rice sounds good. I am making my favorite braised carrots and am going to roast some asparagus.

I might not even eat any meat, lol.