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Sous-vide Carne Asada Street Tacos

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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
corn tortillas
vegetable oil
2 limes, quartered
1 tablespoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon kosher salt
hot sauce

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.

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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.

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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.

  • Laura Dembowski

    Those tortillas look like a lot of fun. And sous vide, come on, very impressive!