Sous Vide Carne Asada Soft Tacos
Cooking a tough London Broil roast, sous vide method, transforms it into a tender, juicy flavorful delight!
Equipment
- Sous Vide
Ingredients
- 1½-2 lb London Broil or flank steak
For the Marinade:
- ¼ cup reduced sodium soy sauce
- ¼ cup orange juice
- 1 lime, juiced
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 1 tsp liquid smoke
For the Spice Rub:
- 1 tbsp cumin
- 1 tbsp garic powder
- 2 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
For Soft Tacos:
- warmed flour tortillas
- fresh Pico de Gallo
- crumbled queso fresca cheese
- salsa crema
- lime, quartered
Instructions
Make the Marinade:
- In a small bowl combine, soy sauce, orange juice, brown sugar, olive oil, lime juice, and liquid smoke.
Prepare Meat:
- If using a London Broil, cut meat horizontally in half. Use a meat mallet to pound beef nice and thin.
- Place prepared steak meat in a large ziplock bag.
- Add marinade to the bag and seal, pressing out excess air.
- Marinate in the fridge for 4 hours.
Sous Vide:
- Fill a large container with water and set temperature of the sous vide at 130°.
- Submerge ziplock bag in the heated water, and cook for 4-6 hours. Make sure bag is completely submerged in the water as it cooks.
To finish Carne Asada steak meat:
- Using tongs, remove meat from baggie and pat dry with a paper towel.
- Rub meat with the spice rub to coat completely, pressing it into the surface with your fingers.
- Heat a cast iron skillet over medium high heat until nice and hot.
- Add a tablespoon of vegetable oil and sear meat for a couple of minutes on each side, just until it has a nice char.
- Remove meat from the pan and allow it to rest for 5-10 minutes before cutting.
- Cut meat against the grain into thin strips.
To serve:
- Place a generous amount of diced carne asada in a warmed tortilla and top with Pico de Gallo, crumbled Queso Fresca, drizzle with Avocado Crema and a squeeze of fresh lime juice.
- NOM-NOM-NOM!!!