Can I skip the sous vide step?

Yes. Marinate 2–4 hours, then pan-sear over high heat 3–4 minutes per side for medium-rare. Sous vide ensures edge-to-edge evenness but isn't required.

What temperature should the steak reach?

For medium-rare, cook sous vide to 129–135°F internal temperature, or aim for 130–135°F after searing on a meat thermometer.

Can I make the salsa ahead?

Yes. Prepare the poblano-tomato salsa up to 4 hours ahead; add fresh cilantro just before serving to keep it bright.

What can I substitute for chipotle peppers?

Use 1 tsp chipotle powder mixed with 2 tbsp olive oil and a splash of vinegar, or swap for 2 ancho peppers (rehydrated and pureed) for milder heat.

How do I store leftovers?

Refrigerate cooked steak and salsa separately in airtight containers for up to 3 days. Slice steak, rewarm gently in a skillet with a splash of water, or serve cold in tacos.

Skirt Steak With Poblano and Chipotle Lime Marinade

Name: Skirt Steak With Poblano and Chipotle Lime Marinade
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb skirt steak, trimmed; 2 chipotle peppers in liquid, minced; 1 lime, juiced, divided; 2 tbsp brown sugar; 1 tsp garlic powder; 2 poblano peppers, diced; 1 cup pre-seasoned yellow rice; 8 oz cherry tomatoes, diced; 1 small red onion, diced; ½ cup cilantro, chopped; 2 tbsp vegetable oil, divided

CookOSBeta

Skirt Steak With Poblano and Chipotle Lime Marinade | CookOS

Ingredients

1½ lb skirt steak, trimmed
2 chipotle peppers in liquid, minced
1 lime, juiced, divided
2 tbsp brown sugar
1 tsp garlic powder
2 poblano peppers, diced
1 cup pre-seasoned yellow rice
8 oz cherry tomatoes, diced
1 small red onion, diced
½ cup cilantro, chopped
2 tbsp vegetable oil, divided

11 Ingredients

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Instructions

1
In a medium bowl, stir together 2 minced chipotle peppers, half 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.
2
Add the diced poblano peppers to a second Suvie pan and place in top zone of Suvie. Enter settings below and cook now or schedule. Bottom Zone: Sous Vide at 130˚F for 1 hour and 30 minutes. Top Zone: Sous Vide at 130˚F for 1 hour and 30 minutes.
3
Place 8 oz yellow rice in a Suvie rice pot and place in Suvie Starch Cooker. Fill reservoir, enter settings, and cook now or schedule. Rice, Medium Grain, 1 cup.
4
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.
5
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 Roast for 20 minutes.
6
Meanwhile, 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.
7
After the broil, stir the poblano peppers into the tomato salsa and adjust seasoning to taste.
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.