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1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic


Whisk together the lime juice, tequila garlic, cilantro, Worcestershire, oregano, pepper flakes, cumin, and coriander.  Add 1 tablespoon of the oil.

Our the mixture into a large zip-lock bag, add the skirt steak (or flank if you prefer) and seal.  Place it in a baking dish and refrigerate for 12 to 24 hours.  Turn it occasionally.

When ready to cook, set up your Sous Vide immersion heater and bring the water temp to 133F.  Once the water is up to temperature, put the bag in having squeezed out the air using the water displacement method.

Cook for up to 6 hours.  6 hours gives maximum tenderness.  More and the meat will get mushy.  Less and it will be tougher.

When the steak is ready, remove from the bag, pat dry, and liberally season with salt and pepper.  preheat grill or frying pan to medium high heat.  Cook 1 minute per side, enough to caramelize and brown the outside.  Transfer to a cutting board, and slice thinly across the grain.