Ingredients:
- 500g Rump steak,up to 5cm (2 inches) thick
- 10g butter
- Zest of 1 lime
- 3 strands of corianders
- 3 garlic cloves
- 2g cumin
- 2g chilli powder
Fajita Filling
- 30ml olive oil
- 3 bell peppers
- 1 large onion
- Salt and pepper
To Finish
- 8 flour tortillas
- Fresh coriander
- Sour cream
- Guacamole
- Salsa
Preparation:
48 hours before serving:
- Melt butter in a pan over a high heat before searing the skirt steak for 20 seconds on each side. Set aside to cool.
- For the marinade, add the olive oil, lime zest, cumin, garlic, coriander and chilli powder to a blender, pulsing until smooth. Place the steaks into a bowl and add the marinade to the steaks. Leave in the refrigerator overnight.
24 hours before serving:
- Preheat your sous vide water bath to 53°C (127.5°F). Once target temperature is reached, place the skirt steak into a vacuum pouch and seal. Place the pouch into your sous vide water bath to cook for 24 hours.
10 minutes before serving:
- Add the olive oil to a pan before adding the sliced peppers and onion. Cook for 5 minutes until softened. Season and set aside.
- Once cooked, remove the skirt steak from the vacuum pouch and pat dry with a kitchen towel. Heat the olive oil in a large pan before searing the skirt steak for about 20 seconds on each side. Once browned, remove from the heat, slice and set aside.
To Serve:
- Place a few slices of steak into a warm flour tortilla before adding sour cream, guacamole, coriander and salsa. Repeat until you have 8 tortillas. Serve immediately.
11 September 2016
