Chipotle Skirt Steak

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1) In a medium bowl, stir together 2 minced chipotle peppers, ½ the lime juice, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp salt. Add 1 1/2 lbs skirt steak, massaging the marinade into the steak. Vacuum seal the steak, place skirt steak in a Suvie pan, cover with water, and place in bottom zone of Suvie.

Step 2

2) Add the diced poblano peppers to a second Suvie pan and place in top of Suvie. Enter settings below and cook now or schedule. Place 8 oz yellow rice in a Suvie rice pot and place in Suvie Starch Cooker. Fill reservoir, enter settings for long grain rice, and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 130˚F for 1 hour Top Zone: Sous Vide at 130˚F for 1 hour

Step 3

3) During the cook, prepare the salsa. Combine the remaining lime juice, 8 oz diced cherry tomatoes, 1 diced red onion, 1/2 cup chopped cilantro, and 1 tsp salt. Set aside.

Step 4

4) After the cook, remove poblano peppers and steak from Suvie and drain off any excess water. Season the peppers with 1 tbsp vegetable oil and 1/4 tsp salt. Set the steak aside, return the peppers to Suvie, and broil for 18 minutes.

Step 5

5) Heat a heavy skillet over high heat for 5 minutes. Add 1 tbsp vegetable oil to the skillet, when the oil begins to smoke, add the skirt steaks and sear for 1 minute per side, turning every 30 seconds. You want to get a nice hard sear and some char on the steaks. Once seared, transfer steak to a cutting board and cut thinly against the grain.

Step 6

6) After the broil, stir the poblano peppers into the tomato salsa and adjust seasoning to taste.

Step 7

8) Fluff rice and adjust the seasoning of the yellow rice to taste, then divide between plates. Top with the thinly sliced skirt steak and top with the poblano-tomato salsa.

↑Support creators by visiting their site 😊