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Backyard Warrior
United States
เข้าร่วมเมื่อ 14 ต.ค. 2008
This channel if for the home cooks and the week-end warriors..Learning and sharing the art of BBQ and Live fire cooking....Enjoy👍🏽
Sous Vide Skirt Steak Sandwich: Perfectly Tender & Flavorful!
#sousvide #steaksandwich #skirtsteak
Sous Vide Skirt Steak Sandwich Recipe
Marinade
2 tablespoons lemon juice
3 tablespoons low-sodium soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
3 cloves minced garlic
1 teaspoon black pepper
2 teaspoon salt
2 pounds skirt steak
Sandwich Fixings:
Ciabatta bread
Pickled red onions
Horse radish sauce
Pickles .
Equipment:
Sous vide precision cooker
Vacuum sealer or zip-top bags
SS Fry pan
Tongs.
Instructions:
Step 1: Prepare the Marinade
In a medium bowl, combine the lemon juice, soy sauce, olive oil, Worcestershire sauce, apple cider vinegar, Dijon mustard, minced garlic, black pepper. Mix well to ensure all ingredients are fully combined.
Step 2: Marinate the Skirt Steak
Place the skirt steak in a vacuum-seal bag.
Pour the marinade over the steak, making sure the steak is well-coated.
vacuum and seal the bag.
Refrigerate the steak for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 3: Sous Vide the Steak
Fill a large container or pot with water and attach the sous vide precision cooker. Set the temperature to 130°F (54°C) for medium-rare or 135°F for medium.
Once the water has reached the desired temperature, place the sealed bag with the marinated steak into the water bath. Make sure the steak is fully submerged.
Cook the steak sous vide for 2-3 hours.
Step 4: Sear the Steak
After the steak has finished cooking, remove it from the bag and pat it dry with paper towels. This step is crucial for getting a good sear.
Preheat a cast iron skillet or grill pan over high heat. Add a small amount of beef tallow or any fat of choice to the pan.
Once the pan is smoking hot, add the steak. Sear each side for 30-45 seconds until a nice crust forms. Use tongs to handle the steak and press it down slightly to ensure even searing.
Remove the steak from the pan and let it rest for a few minutes.
Step 5: Assemble the Sandwiches
Slice the steak thinly against the grain.
Slice the sandwich baguette in half and toast them lightly, if desired.
Spread horse radish sauce on one or both sides of the bread.
Layer the sliced steak on the bottom half of the bread.
Add pickledred onion, and any other desired toppings.
Close the sandwich with the top half of the bread and press down gently.
Step 6: Serve
Serve the sandwiches immediately while the steak is still warm.
Pair with your favorite side dishes, such as chips, a salad, or roasted vegetables.
Enjoy your delicious sous vide skirt steak sandwiches!👍🏽👍🏽
Sous Vide Skirt Steak Sandwich Recipe
Marinade
2 tablespoons lemon juice
3 tablespoons low-sodium soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
3 cloves minced garlic
1 teaspoon black pepper
2 teaspoon salt
2 pounds skirt steak
Sandwich Fixings:
Ciabatta bread
Pickled red onions
Horse radish sauce
Pickles .
Equipment:
Sous vide precision cooker
Vacuum sealer or zip-top bags
SS Fry pan
Tongs.
Instructions:
Step 1: Prepare the Marinade
In a medium bowl, combine the lemon juice, soy sauce, olive oil, Worcestershire sauce, apple cider vinegar, Dijon mustard, minced garlic, black pepper. Mix well to ensure all ingredients are fully combined.
Step 2: Marinate the Skirt Steak
Place the skirt steak in a vacuum-seal bag.
Pour the marinade over the steak, making sure the steak is well-coated.
vacuum and seal the bag.
Refrigerate the steak for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 3: Sous Vide the Steak
Fill a large container or pot with water and attach the sous vide precision cooker. Set the temperature to 130°F (54°C) for medium-rare or 135°F for medium.
Once the water has reached the desired temperature, place the sealed bag with the marinated steak into the water bath. Make sure the steak is fully submerged.
Cook the steak sous vide for 2-3 hours.
Step 4: Sear the Steak
After the steak has finished cooking, remove it from the bag and pat it dry with paper towels. This step is crucial for getting a good sear.
Preheat a cast iron skillet or grill pan over high heat. Add a small amount of beef tallow or any fat of choice to the pan.
Once the pan is smoking hot, add the steak. Sear each side for 30-45 seconds until a nice crust forms. Use tongs to handle the steak and press it down slightly to ensure even searing.
Remove the steak from the pan and let it rest for a few minutes.
Step 5: Assemble the Sandwiches
Slice the steak thinly against the grain.
Slice the sandwich baguette in half and toast them lightly, if desired.
Spread horse radish sauce on one or both sides of the bread.
Layer the sliced steak on the bottom half of the bread.
Add pickledred onion, and any other desired toppings.
Close the sandwich with the top half of the bread and press down gently.
Step 6: Serve
Serve the sandwiches immediately while the steak is still warm.
Pair with your favorite side dishes, such as chips, a salad, or roasted vegetables.
Enjoy your delicious sous vide skirt steak sandwiches!👍🏽👍🏽
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Thanks for making this video. This was very helpful.
Looks great - thank you for sharing!
Looks pretty flimsy
My local store has eye of round on sale this week I’m definitely doing this tomorrow.. but do you know if it will be be good cube after smoking?
cold cuts you mean...oh yeah definitely
Awesome, I also cook my paella on my Weber. I steep the saffron in the chicken broth, and grill the chicken thighs on the grate for a few minutes, remove to a pan, and add back into the paella. I also add one small wood chip to gave the paella that cooked over a wood fire taste..
that sound like a great cook... I have to try it
❤
👍🏽👍🏽
What is your resting method. I heard 20 hour? Is this in the oven or it gets cold and you just reheat it ? Can you provide precisions please. This is amazing craft !
I have a food warmer that I set at 150* ... anything from 2 hours up to 20 hours resting is good for red meat.not so much for poultry
Seems like you won't run outta wood anytime soon.
believe or not I did since that video was posted... I also use it for fire place. nothing to worry about, plenty free wood around here💯
Great tip for prepping, although why not clean, get rid of the feathers (saw a lot) and rinse with lemon then marinate them with some salt, pepper, olive oil, fresh chopped garlic and onion as a flavor base and then vacuum seal? All you'd need to do is thaw the chicken, throw in a big bowl of BBQ sauce or own concoction and call fam and friends over for the next BBQ. ; )
that's an option too
You dry the skin then cut it off. THEN YOU USE HOSE WATER. FAIL.
You really want me to address your comment 🤦🏽🤦🏽. first off, wet and slimy protein is unsafe to work with that's why i pat it dry then remove the skin.( smoked rubbery skin is not fun to eat).second,after an over night salty brine,poultry should be rinsed under running water to ger rid of salt and avoid inedible salty final product.thank you for stopping by👍🏽
I just found an older PK Original and researching videos. This video is very impressive in every way. The homemade charcoal blew me away....
glad you enjoy
😋
👍🏽👍🏽
That PK looks exactly like mine, do you know how old it is? I have no idea about mine... I also thought that one side was too hot but the inside is perfectly done. Great save!
way to hot...
where's the chimichurri??
not a big fan.. I like horseradish sauce better with beef
Great channel! Really enjoying your content going all the way back.
Much appreciated!
Finally, a video of how a man does it. The rest of these videos are women with fake homestead channels almost cutting their fingers off and talking too much.
lol...they tend to be annoying 💯
wrong trimming, aerodynamics are missing. you will for sure have bitterness and far from Samaritan Zareb..
can you show me how you do it so I can learn from your expertise 💯
Thanks amazing
Welcome 😊
Very Nice!
Thank you 👍🏽
Have not seen lamb shoulders at our local Costcos - will need to keep any eye out for them - great cook
Mainly at the business centers…thank you for stopping by 👍🏽👍🏽👍🏽
Great job buddy, keep up the good work❤
Thank you brother 👍🏽👍🏽
Id love to see more 14" wsm videos. Do you ever run it direct heat no pan?
yes I did... mainly for chicken
I always enjoy your videos man. You are a great cook! Your lamb videos are the best. The goat of lamb!! Lol
Thank you boss…much appreciated as always 👍🏽👍🏽👍🏽
I hope your slab was off line because thousands of dollars and you have to level it with a jack??? Wtf
All good brother… the bbq is 🔥🔥🔥 and that’s priceless 💯💯💯
so was it 126 when you started your sear? I just did one in my 18.5 wsm, but I ran it wide open, which is about 335 degrees. I pulled it at internal of 122, rested an hour or so and it was awesome. The higher the pit temp, the meat has to be pulled at a lower temp b/c of the carry over cooking.
That is correct
It's burnt
if you say so...
Looks great ma man❤!!!!
Thank you! Cheers!
You never disappoint. All the respect. Great video
I appreciate that
Looks delicious, but why the tall vent/lid? What is the advantage of a lid such that as opposed to a regular lid on a pan?
"... the conical lid is designed to return condensation to bottom of the pot ..." and "Some tagines feature a controversial opening either in the handle or lid. The idea is that the hole releases steam, which helps concentrate the liquid cooking inside. Traditionalists, however, decry the opening, saying it goes against the whole point of a tagine in the first place. An opening, some say, will slow down the cooking time and dry out the dish faster. It’s a personal choice, but pros recommend going with the classic, fully enclosed style."
@@op3129 Thank you for your reply. Kind of you to share this information.
thank you for the assist 👍🏽👍🏽
Could you please suggest a quality grinder?
What is your price range? And how often you going to use it?
@@BackyardWarrior For personal use, not commercial and wouldn't want to spend more than 300 for it. Probably use once per 1-2 months to make and freeze a bunch of burgers like you did in your vid! Thank you
@@MisterDogg if you have a kitchenaid mixer, just buy a meat grinder attachment and it works perfect.for a better grinder I like the Weston grinders.they take some real estate in the kitchen but they get the job done.you also look in FB market place for some great deals on meat grinders.good luck
❤❤
👍🏽👍🏽
Looks so delicious!
thank you
I just have to thank you. Not only is your presentation five stars, but your description, And the way you handled the food 😅 You get the chef's kiss no joke.
My pleasure 😊
Thanks for posting this. You did a great job and convinced me to get the 1975.
Glad I could help
Were did you get the water pan it’s not listed thanks
Home Depot ..paint isle
Just got mine 🥰
Enjoy
Can you tell me what model your warmer is and how many briskets it'll hold?
FWC it can hold up to 8 brisket
Hello, My name is Sakib Ahsan Tamim. I have recently visited your channel, and now staying, and I saw that in your channel have some problems. If you can fix these problems, your channel will grow like a storm. I can tell these problems here if you give me permission!
Cleanest dirty grill I’ve seen all week.
Thank you 👍🏽👍🏽
Man you just got a new subscriber. Underrated page, I hope you gain more subscribers.
Glad you found it, thank you for watching👍🏽👍🏽 much appreciated 💯
That was a snap to rival Thanos' 😂. Sausages are such hard work. Well done. They look (and sound) fantastic!
Thank you 👍🏽
Looks raw
Raw is good 💯
Looking great ma man , keep up the good cooking !!!
I appreciate it
Great lookin cook !
Thanks for watching
Awesome! 👍🏾
Thanks! 👍
Only in Texas could a restaurant have a open fire on the floor. This looks great!
That's true!
Hello my good friend It was very brilliant content. Great filming Obviously, a lot of work has been done on the editing and it is very wonderful I hope you continue to be successful🌹🌹🌹🌹❤❤❤❤❤❤like28
Thank you very much
Great video! I just bought the grate for my bluesmoke smoker. Where did you get the water pan?
Thank you 👍🏽👍🏽 ..paint aisle at home depot
❤❤ 🫣🫣🤤🤤 nice
👍🏽👍🏽
I was wondering if you could do carnitas the traditional way with beef instead of pork. You were the first and last video I watched...perfect.
Glad you like 👍🏽