Description
Tender sous vide steak wrapped in warm flour tortillas with melted cheddar, sautéed bell peppers, and fresh herbs — finished with a lime wedge and a touch of creamy chipotle sauce.
Ingredients
Units
Scale
- 1 lb flank or skirt steak
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
- 4 small flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1 yellow bell pepper, sliced
- Fresh basil or cilantro leaves
- 1 tbsp olive oil (for sautéing)
- 1 lime, halved
- 1/4 cup mayonnaise
- 1 tsp chipotle paste or adobo sauce
- 1/2 tsp lime juice
Instructions
- Season steak with salt and pepper. Vacuum seal and cook sous vide at 130°F (54°C) for 2 hours for medium-rare.
- After cooking, remove steak from the bag and pat dry. Sear in hot oil for 1 minute per side until browned.
- Slice the steak thinly across the grain.
- In a skillet, sauté bell pepper slices in olive oil until tender and slightly charred. Set aside.
- Warm flour tortillas in a dry skillet or microwave.
- Layer tortillas with steak slices, sautéed peppers, and shredded cheddar cheese.
- Optionally, cover the tacos briefly to melt the cheese.
- Garnish with fresh herbs and a squeeze of lime.
- Mix mayonnaise, chipotle paste, and lime juice to make the chipotle mayo dip. Serve on the side.
Notes
- Flank or skirt steak works best due to its tenderness after sous vide cooking.
- Searing the steak briefly adds flavor and texture.
- Chipotle mayo adds a smoky heat but is optional.
- For extra flavor, toast the tortillas before assembling.
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
