Sous-vide beef skirt/flank steak

While this is a bit too flavourful and robust for use as a steak on it's own, it goes wonderfully sliced up in a sauce, such as a fajita, stew or pasta sauce.

Ingredients:

• 2 skirt or flank steaks
• 1/2 tsp kosher salt
• 1 tsp mayonnaise

Method:

1. Season the steaks with the salt and place in a vacuum sealed bag.
2. Cook sous-vide for 24 hours at 53 degrees Celsius.
3. Once done, prepare the sauce that will go with the beef, adding the liquid from the sous-vide bag.
4. Pat the steaks dry with kitchen towel and then rub all over with the mayonnaise to get a thing layer.
5. Sear in a hot pan to get a nice brown crush on the meat.
6. Once suitably seared, slice the meat into thin strips across the grain (aka muscle fibres) and then add to the sauce.
7. Heat through and serve immediately.