The Best Sous Vide Skirt Steak for Sous Vide Bulgogi

4.45 from 9 votes

Sous Vide Skirt Steak is marinated and cooked to juicy perfection with a sweet and savory bulgogi sauce! You'll love this sous vide bulgogi!

Prep Time10

Cook Time4 10

Marinating time8

Total Time16 20

Course: Dinner

Cuisine: Korean

Servings: people

Calories: 293kcal

Combine all the marinade ingredients in a bowl and mix to combine.
Place the skirt steak in a vacuum sealable bag with the marinade ingredients. A ziplock bag can also be used if using the water displacement method (see above in post for explanation).
Use a vacuum sealer to remove the air and store in the fridge overnight to marinate.
Once the meat has marinated, heat a sous vide water bath to 131°F degrees and cook the beef for 2-4 hours. Cook at 133°F to 140°F if you prefer medium to medium well.
Remove the beef from the water bath and place in an ice bath for 10 minutes.
Remove the beef from the bag, reserving the juices, and pat dry with paper towels.
Heat a grill or a cast iron skillet over high heat until smoking and sear the beef for 60 seconds per side, until a brown crust is formed.
Slice and serve in lettuce wraps with Korean sticky rice, kimchi and drizzled with reserved bag sauce.

Removing the air from the bag is an important step that should not be skipped to ensure the bag stays submerged and cooks evenly. Use sous vide weights if your bags floats.

For the best results, be sure to marinate the steak overnight in the fridge. This will give the steak time to absorb the marinade flavors.

Make sure to pat the beef completely dry before pan searing or grilling. This will help with browning.

Don't sear your skirt steak for more than 60 seconds per side as it can overcook.