Sous Vide Carne Asada

5 from 5 votes

Tender and juicy Sous Vide Carne Asada is marinated and slow cooked in a sous vide water bath before being grilled, thinly sliced and served!

Prep Time20

Cook Time4

Marinating Time8

Total Time12 20

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 419kcal

Combine all the ingredients together and pour over the beef. Let marinate in the fridge overnight.
Heat a sous vide water bath to 131F degrees.
Remove the beef from the marinade and pat dry with paper towels.
Place the beef in a vacuum seal bag and cook for 4 hours in the sous vide water bath.
When done cooking, remove from the bag and pat dry.
Heat a grill or a skillet over high heat.
Sear the beef for 30-45 seconds a side, until browned, then remove and set aside.
Slice and serve on tortillas with Mexican crema, cilantro, limes, avocado, salsa, etc.
You can also serve it in burritos or burrito bowls, by itself with a side of rice or on top of a salad.

Removing air from the bag is an important step as it helps keep bacteria out of the bag and safely cooks your food in the water bath.
If air gets in the bag and the bag starts to float, just open the bag, let the air out and reseal it.
You can also use something heavy like a sous vide sinker weight to weigh down the bag and prevent it from floating.
I recommend marinating the beef overnight for the best flavor.
For the best sear, use a paper towel to dry the surface of the beef before browning it.
The grill or skillet should be hot before adding the beef so it browns quickly without overcooking.
Don’t brown the beef for more than 30-45 seconds per side as it will overcook.
Make sure you cut the steak against the grain as thinly as possible.