Alton Brown Cooks Food

Ingredients

• 1 lb Inside Skirt Steak (trimmed, lean)
• 1 tsp Kosher Salt (for seasoning both sides)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Beef Tallow (refined, for rubbing into steak)
• 1 tbsp Calabrian Chili Paste (adds heat, optional)
• 3 cloves Garlic Cloves (minced; 2‑3 depending on size)
• 1 Medium Yellow Onion (cut radially, then thinly sliced; half used in jar)
• 1 jar (24 oz) Marinara Sauce (store‑bought or homemade)
• 1 tbsp Olive Oil (for searing)
• 2 tbsp Parmesan Cheese (freshly grated, for bruschetta)
• 2 oz Mozzarella Cheese (sliced, for bruschetta)
• 1 loaf Chabata Bread (Italian crusty loaf, sliced on bias for bruschetta)
• 2 lb Outside Skirt Steak (each piece ~1 lb, cut in half for easier handling)
• 4 Scallions (white parts only, roughly chopped)
• 2 oz Lime Juice (freshly squeezed from 2 medium limes)
• 2 tbsp Blackstrap Molasses (dark molasses for depth)
• 1/2 cup Olive Oil (for marinade, any grade)
• 1 tsp Ground Cumin (fat, earthy flavor)
• 1 tsp Red Pepper Flakes (adjust heat to taste)
• 3 oz Liquid Aminos (gluten‑free soy‑free salty umami)

Instructions

1. Prepare Sous‑Vide Bath

   Fill a large pot with 2.5 L of water, attach the immersion circulator, and set the temperature to 130 °F (54 °C). Allow the water to come to temperature.

   Time: PT15M

   Temperature: 130°F

2. Prep Aromatics

   Trim the ends off a medium yellow onion, cut it radially, then thinly slice. Peel and mince 2–3 garlic cloves.

   Time: PT5M

3. Season Inside Skirt Steak

   Pat the inside skirt steak dry. Generously season both sides with kosher salt and freshly ground black pepper. Rub 2 tbsp beef tallow into the meat with your hands.

   Time: PT5M

4. Add Heat and Flavor

   Spread 1 tbsp Calabrian chili paste on one side of the steak, add the minced garlic and a pinch of extra black pepper.

   Time: PT2M

5. Roll and Jar the Steak

   Roll the seasoned steak tightly into a cylinder. Place it in a quart jar, add the sliced onion and garlic, then fill the jar with marinara sauce until just below the lid, leaving minimal air. Seal tightly.

   Time: PT5M

6. Sous‑Vide the Steak

   Submerge the sealed jar in the 130 °F water bath and cook for 13 hours 30 minutes.

   Time: PT13H30M

   Temperature: 130°F

7. Remove and Rest

   Using tongs, lift the jar from the bath. Open carefully, dump the contents into a bowl, and set the steak on a cooling rack to cool slightly.

   Time: PT5M

8. Preheat Cast‑Iron Griddle

   Place a cast‑iron griddle over high heat for 5 minutes until it begins to smoke lightly.

   Time: PT5M

9. Sear the Steak

   Brush the steak lightly with olive oil, sprinkle a pinch of salt, then sear on the hot griddle: 1 minute on the first side, flip, and sear 1 minute 30 seconds on the second side.

   Time: PT3M

10. Slice Against the Grain

    Allow the steak to rest 5 minutes, then slice thinly on the diagonal, cutting against the grain for tenderness.

    Time: PT5M

11. Prepare Bruschetta Base

    Slice the chabata loaf on the bias, toast in a toaster oven at 350 °F for 10 minutes, then top each slice with a sprinkle of grated Parmesan, a slice of mozzarella, and a spoonful of the leftover marinara‑onion sauce.

    Time: PT10M

    Temperature: 350°F

12. Cut and Bag Outside Skirt Steaks

    Trim the two outside skirt steaks, cut each in half (≈½ lb pieces), and place all four pieces into a heavy‑duty zip‑top bag.

    Time: PT5M

13. Make Lime‑Molasses Marinade

    In a blender combine 4 scallion whites, 3 garlic cloves, 2 oz fresh lime juice, 2 tbsp blackstrap molasses, ½ cup olive oil, 1 tsp ground cumin, 1 tsp red pepper flakes, and 3 oz liquid aminos. Blend until smooth.

    Time: PT10M

14. Marinate the Outside Skirt

    Pour the blended marinade over the steak pieces in the bag, squeeze out as much air as possible, seal, and refrigerate for at least 4 hours (up to 24 hours).

    Time: PT4H

15. Ignite Charcoal

    Load lump charcoal into a chimney starter, line with oiled butcher paper, and light. Allow 15 minutes for the coals to become white‑hot.

    Time: PT15M

16. Grill the Marinated Steaks

    Arrange the marinated steak pieces directly on the hot coals (no grate). Grill 1 minute per side, then flip and grill another 1 minute 30 seconds on the second side. Wrap the cooked steaks in double‑layer heavy‑duty aluminum foil to retain juices.

    Time: PT4M

17. Final Assembly

    Slice the grilled outside skirt steaks against the grain, arrange alongside the sliced sous‑vide inside skirt, and serve with the prepared bruschetta.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

38 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Inside Skirt Steak: Flank steak
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Beef Tallow: Rendered beef fat, vegetable oil (less flavor)
• Instead of Calabrian Chili Paste: Sriracha, red pepper flakes
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Medium Yellow Onion: white onion
• Instead of Marinara Sauce: Tomato basil sauce
• Instead of Olive Oil: vegetable oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone
• Instead of Chabata Bread: French baguette
• Instead of Outside Skirt Steak: Flank steak
• Instead of Scallions: green onions
• Instead of Lime Juice: lemon juice
• Instead of Blackstrap Molasses: brown sugar (1 tbsp)
• Instead of Olive Oil: vegetable oil
• Instead of Ground Cumin: coriander
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Liquid Aminos: tamari, soy sauce

Equipment Needed

• Immersion Circulator
• Large Pot or Container
• Quart Jar with Tight‑Sealing Lid
• Sharp Knife
• Cutting Board
• Blender
• Cast Iron Griddle or Skillet
• Kettle Grill
• Charcoal Chimney Starter (optional)
• Heavy‑Duty Aluminum Foil
• Toaster Oven (optional)
• Tongs
• Measuring Spoons
• Mixing Bowls

Critical Steps — Do Not Skip

• Seal the quart jar with minimal air to prevent water intrusion during sous‑vide.
• Roll the inside skirt steak tightly before placing in the jar.
• Maintain the sous‑vide temperature at exactly 130 °F for proper doneness.
• Sear the steak quickly on a super‑hot griddle to develop crust without overcooking.
• Slice both steaks against the grain for tenderness.
• Marinate the outside skirt steaks for at least 4 hours to allow surface flavor penetration.
• Use a chimney starter and oiled butcher paper to achieve even, hot coals.
• Wrap grilled steaks in double‑layer heavy‑duty foil to keep them moist.

Chef Tips from the Video

• Pat the steak dry with paper towels before searing to maximize Maillard reaction.
• Use a meat thermometer; the inside skirt should reach about 130 °F after sous‑vide (medium‑rare).
• Let the grilled steaks rest wrapped in foil for 5 minutes to redistribute juices.
• For extra smoky flavor, add a few wood chips to the charcoal.

Troubleshooting

Storage

Refrigerator: Store leftover steak slices in an airtight container for up to 3 days.

Freezer: Wrap tightly in freezer‑grade foil and freeze for up to 2 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Sous‑vide the inside skirt steak up to 24 hours in advance; refrigerate in the sealed jar and sear just before serving.
• Marinate the outside skirt steaks up to 48 hours; keep refrigerated.
• Prepare the bruschetta topping ahead and store in the fridge; toast bread just before serving.

Frequently Asked Questions