I make a lot of vegetarian dishes during the week, mostly because anything with meat takes too long to cook from the time I get home from work. One of the ways to make using meat easier and ready when I walk through the door is to use a style of cooking called sous-vide. It is a French style of cooking a vacuum-packed meat or vegetable slowly in a water bath.
Unlike a crockpot where you don’t want to overcook too much, sous-vide allows for a wide range of time for when the meat is ready. In the case of this recipe, the meat can be removed from the water bath anytime between 7 to 24 hours. That means if I’m running late or early from work, it doesn’t really matter.
The green tortillas in the photo are cactus corn tortillas I bought at Super A Foods. You can use any tortilla you like.
I use a Sous-vide Supreme, but there are other sous-vide products on the market.
Sous-vide Carne Asada Street Tacos
Makes 12-16 tacos
1 lb flank steak
1 bunch cilantro, chopped
1 red onion, diced
2 limes, quartered
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon kosher salt
Season the flank steak with cumin, salt, pepper and 2 tablespoons of chopped cilantro. Reserve remaining cilantro. Place seasoned flank steak in a vacuum sealed bag. Seal bag and place in sous-vide water bath. Cook at 145 degree temperature for 7 to 24 hours.
Heat outdoor grill on high. After you have cooked the flank steak, remove from vacuum sealed bag and dispose of any liquid marinade. Place steak on grill and grill for 5 minutes on each side (300 degree temperature.)
Meanwhile, heat oil in saute pan. When hot add a corn tortilla and heat for a few seconds on each side flipping using tongs. Place finished tortillas on paper towel. Pad off excess grease with paper towel. Continue until finished heating all tortillas.
Chop onions and cilantro and mix together. Slice flank steak and rough chop into small chunks. Assemble tacos adding meat, onions, and cilantro to each tortilla. Serve with a sliced limes and hot sauce.