Advertisement
“Ghetto Sous Vide” Marinated Skirt Steak Ssäm
Appears in
By David Chang and Peter Meehan
Published 2009
We got into sous vide cooking through the back door (we now do it on the up and up and are certified to do so) and through this dish. The skirt steak was one of the few popular items we had at Ssäm Bar during the burrito phase, but the ten or so minutes it took to cook was way too long for anyone waiting in a burrito bar.
We didn’t have all the gear to do real sous vide cooking at the time (there’s more information on sous vide cooking here), but we knew that low-temperature cooking—the category sous vide falls into—could save us a bunch of time.