Authentic Carne Asada Sous Vide Flank Steak

 INGREDIENTS

2 pounds skirt steak trimmed of excess fat (recipe note #2)

Carne Asada Marinade

1 jalapeño seeded and minced

4 cloves garlic minced

½ cup fresh cilantro leaves chopped

juice of 1 orange

juice of 1 lime

juice of 1 lemon

2 tablespoons apple cider vinegar

⅓ cup olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Added: Brown Sugar, Onion Powder and Paprika to taste as optional ingredients

INSTRUCTIONS

 In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat - recipe note #3).

When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.

Slice thinly across the grain and serve.

EDIT: Sous Vide at 130 for 3-5 hours.

Crème Brulee Sous Vide

 5 egg yolks

1/2 cup sugar

2 cups heavy whipping cream

1/4 teaspoon salt

1 teaspoon vanilla extract

Mix all ingredients together except the HWC.  Slowly pour in the cream will continuing to mix well.  Let mixture sit for a few minutes while getting your SV up to 179 degrees.  Pour mixture in bag and using water displacement method, but bag in water bag.  Cook between 1-4 hours then let cool on counter.

Put into ramakins or small containers, preferably not ones that will melt.  Chill in fridge for at least a few hours.When ready to serve, sprinkle Turbinado or Demerara sugar on top and torch the sugar with a small (or big) torch.

Keto Sous Vide Chicken Wings

Here is a great recipe for nutritious Keto chicken wings:

-Start by setting up your sous vide at 160.  Bag your wings and cook for at least 2 hours.

-Remove wings and pat wings dry.  Chill in the fridge for several hours, but overnight is better.  I use a wire baking rack over a pan with aluminium foil for easy clean up.  Letting the wings sit uncovered in the fridge dries all the moisture out of the skin to help provide a good crisp when you perform the next step.

-Get setup to flash fry the wings in *avocado oil.  I've used a wok on the stove and a small fry daddy.  I like to use a lot of oil to get that deep fry crisp.  Note: I do not **season or bread the wings at all which helps you be able to reuse the oil several times.

-I flash fry the wings in the avocado oil for about 5 minutes.  Meanwhile, I get my favorite hot buffalo sauce and pat of butter going in a big bowl in the microwave.  You really just want the butter to be melted and mixed in well.

-Pull the wings out of the fryer and toss in the big bowl with sauce and butter until they are fully coated.  Serve and enjoy as soon as they cool down.


*Avocado is great to fry with because it's healthy and has a high smoke point.  You can buy a large thing of it at Costco, but it will be more expensive than other cheap oils that are typically used when frying.

**I do not season/bread the wings because we like them naked, you could certainly bread them with almond flour or pork rinds prior to the refrigerator step (if you're trying to stay keto).

Sous Vide Temps

Pork Tenderlion - 138/2
Chicken Wings 160/2
Tenderloin Filets 129/2

Ribeyes 131/2

Sea Bass 122/1
Hard Boiled Eggs 194/20 min (30 min ice bath)

Chuck Roast 140/24-72 hours