Carne Asada Success - SV

[darita]

I've been playing with skirt steak carne asada for a while now. I finally decided to do a test. I took 4 pieces of the same SS, 2 were marinated and grilled hot and the other 2 were marinated, cooked SV for 3 hours at 130*, then grilled hot. Well, now I know one of the advantages of SV cooking.
The SV skirt came out so tender and juicy, after just 3 hours, yet cooked to the doneness I like. The straight grilled SS came out the usual tuff and chewy, although it was a bit juicier than the SV, but just a bit. Now I'm a Sous Vide believer.

 

[MisterChrister]

I'd smash that; great job!

 

[Titch]

Thats fine looking skirt, I shall try that

 

[darita]

Thats fine looking skirt, I shall try that

Marinated for 3 hours, then SV @130* for 3 hours, then grilled hot. Meat was almost buttery.