Show Us Your Meat, and We'll Show You Ours

[Sully]

So I Martin's had a sale on skirt steak a week ago and because they're closing all of ours and the availability of skirt will be up on the air (does Publix carry them [not that it matters terribly because I don't think we're getting one in my immediate area so I'd still have to drive 20 minutes one way to get a steak]) we bought 3 of them. Grilled up the biggest one already with a chimichurri sauce (the first way I had skirt many years ago before the secret was out and the price skyrocketed) and just bagged up the other two today with a somewhat Asian inspired marinade I came up with one day when I had short notice and didn't want a plain skirt. I've tweaked it a bit and it makes a pretty decent flavor. And it'll pick up most of the flavor in a very short marinade time which is it's major advantage. It's mainly soy sauce and brown sugar but I've added some other things lately including ginger and lime juice.

Anyways, I have a somewhat small one and I really want to sous vide it but I don't want to waste it. I've only really found two recipes and they vary and they are both user recipes. (no chefsteps lab where they test a bunch [that I've found at least]) one says 24 hours and one says 8.

I wanted to see what the sous vide community here thought, which as far as I remember is Ken, Rex, now the man formerly known as BJ and maybe one more? And Rex never comes into this thread anymore [DISAPPOINTED FACE]

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