clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sous Vide Skirt Steak on a cutting board

Sous Vide Skirt Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes, plus marinating
  • Cook Time: 2 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Meat
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free


Sous vide skirt steak for fajitas, salads, and tacos! Check out this in-depth guide to making the perfect skirt steak every time!


Units Scale


  • 2 pounds skirt steak
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup thinly sliced green onions (about 2)
  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh mint

For Skirt Steak Tacos:

  • Corn/flour tortillas
  • Pineapple mango pico de gallo
  • Crumbled feta cheese


  1. Marinate the skirt steak: Cut the steak in half. Place it in a shallow dish or a large Ziploc bag. In a glass measuring cup or bowl, whisk together the olive oil, lime juice, green onions, capers, garlic, salt, and pepper. Pour half of the marinade over the steak. Reserve the other half as a dressing. Add the parsley and mint to the reserved dressing, stir, and set aside (or refrigerate) until ready to use. Turn the steak to coat both sides. Cover the dish or seal the Ziploc bag and refrigerate for at least 2 hours or overnight.
  2. Sous vide the steak: When ready to sous vide, preheat the water bath to your desired temperature according to the temp and time chart. I opted for 136°F (58°C) for a medium-rare steak. Remove the two pieces of steak from the marinade and transfer them to a sous vide bag. Vacuum-seal the bag and submerge it in the preheated sous vide water bath. Set the timer for 2 hours.
  3. Finish the steak: Once the steak is done, transfer it to a cutting board and pat it dry with paper towels. Heat a cast-iron skillet over high heat until really hot. Add a knob of butter and sear the steak for about 45 seconds to 1 minute on each side. Remove from heat. Let the steak rest for 5 minutes. Slice it against the grain, and drizzle with the reserved dressing. Enjoy!
  4. Enjoy the steak in a taco form: Warm up tortillas in a microwave for 10 seconds on high. Place a generous amount of steak in the middle of a tortilla, add a big spoonful of pineapple mango pico de gallo followed by some crumbled feta cheese, and drizzle with the reserved dressing. Now fold it up and go stuff your mouth.


  • If not serving right away, rapidly chill the steak in an ice-water bath for about 20 minutes, then transfer it to the fridge. It can last for one week in its vacuum-sealed bag.
  • Keep the reserved dressing in an air-tight container in the fridge. Add fresh parsley and mint to it when you are ready to serve.
  • The nutrition facts information does not include the mango pico and the tortillas. It’s for the skirt steak only.


  • Serving Size: 1
  • Calories: 698
  • Sugar: 0.5g
  • Sodium: 316.6mg
  • Fat: 51.3g
  • Saturated Fat: 16.2g
  • Trans Fat: 0g
  • Carbohydrates: 2.7g
  • Fiber: 0.5g
  • Protein: 55.2g
  • Cholesterol: 206.3mg
Share via
Copy link